WEIGHT WATCHERS ONLY!
Weight Watchers Only!
These recipes have the "Point Value"
Weight Watchers
Scroll Down!! The recipes follow the last listing! Scroll down!!
* Photo and recipe provided in the photo files.
YOU WILL FIND:
14 Hour Pasta Sauce*, By: Randall McGouirk, August 21, 2018
Any Day Stuffin' Muffins*, By: Kathleen Sanden
Apple Cinnamon Steel-Cut Oatmeal (Slow Cooker), - Cross Posted in Breads, Breakfast, Muffins
Balsamic Chicken, Slow Cook*, By: Amy McLaurin Mayo
Basil Green Goddess Dressing*, By: Michelle Painter Williams, August 29, 2016
Blueberry Breakfast Cake*, By: Terri Bionda Jacobs
Boneless Pork Chops Over Red Potatoes Covered in Stewed Tomatoes*, By: Chrissy Turcotte Degan, January 8, 2017 – Cross Posted in Pork, WW & Fast and Easy
Butternut Squash Soup - Weight Watchers, By: Diane Rosa, October 23, 2016
Cheese 'n' Broccoli Topped Potato*, By: Bonnie Smith, April 30, 2016
Chicken Enchilada Soup*, By: Terri Bionda Jacobs, January 4, 2015
Chicken Stir Fry – WW*, By: Michelle Painter Williams, July 30, 2016 – Cross Posted in WW & Poultry
Chocolate Chip Banana Bread*, By: Terri Bionda Jacobs
Cilantro Lime Chicken Tostada*, By: Michelle Painter Williams, September 5, 2016
Crab Cakes*, By: Michelle Painter Williams, August 20, 2016
Creamed Pasta & Shrimp*, By: Bonnie Smith, April 5, 2019
Creamy Chicken & Quinoa*, By: Tina Nordhavn-Allman, August 26, 2014
Cuban Beans & Rice with Sweet Plantains – WW*, By: Michelle Painter Williams, August 1, 2016
Fililipino BBQ Marinade*, By: Michelle Painter Williams, August 17, 2016
Firecracker Turkey Chili*, By: Diane Rosa, September 17, 2016
Fruit Syrup*, By: Michelle Painter Williams, July 31, 2016
Gluten-free Caramelized Onion Dip*, By: Jessica Conol - Cross Posted in Appetizers, Dips
Ham-Pineapple Balls*, By: Bonnie Smith, September 2, 2015
Italian Wedding Soup*, By: Michelle Painter Williams, August 10, 2016
Low Carb Sweet & Sour Chicken, WW File, October 5, 2014, Cross Posted Low Carb
Master Mix for A Replacement of A Can of Cream Soup, By: Susan Schaeffer Perrica, October 9, 2014
Ninja Beer Chicken*, By: Novella Sterling Smith, July 30, 2014, Compliments of Cooking It YOUR Way!
Pasta, Bacon & Roasted Pepper Frittata*, By: Pat Wingerter
Picadillo*, By: Laura Ann Cullman, January 4, 2015
Polynesian Chicken*, By: Terri Bionda Jacobs - Cross Posted in Poultry
Pork Tenderloin*, By: Barbara Bonner, January 10, 2016 – Cross Posted in Lighter Fare
Potato Soup for Weight Watchers (Slow Cook), By: Gael O’Brien – Cross Posted in Soups
Pulled Pork with Bacon & Apples*, By: Barbara Bonner, June 23, 2017
Red Beans, Sausage, and Rice Soup*, By: Cindy Sparks McVay
Santa Fe Chicken (Slow Cook), By: Sarita Sarita
Sautéed Brussels Sprouts with Pancetta, By: Peggy Sanders - Cross Posted in Salads, Vegetables
Shredded Chicken Lettuce Tacos*, WW - By: Tina Nordhavn-Allman, June 27, 2014
Skinny Chicken Cordon Bleu*, By: Michelle Painter Williams, August 29, 2016
Skinny Salisbury Steak with Mushroom Gravy*, By: Terri Bionda Jacobs
Skirt Steak Taco Filling*, By: Michelle Painter Williams, August 14, 2016
Sloppy Joes - Weight Watcher’s*, By: Bonnie Smith, September 25, 2017
Spaghetti Sauce*, By: Michelle Painter Williams, September 1, 2016
Spaghetti Squash*, By: Cathy New, February 12, 2017 – Cross Posted in Vegetables
Spaghetti Squash with Spinach & Artichokes*, By: Jennifer Allen, March 14, 2016 – cross posted in Vegetables
Spicy Wheat Pasta Dinner*, By: Tina Nordhavn-Allman, October 28, 2014 Cross Posted in Pasta
Szechuan Eggplant*, By: Jennifer Allen, August 18, 2016
Taco Spaghetti*, By: Tina Nordhavn-Allman, August 27, 2014
Vegetables*, By: Michelle Painter Williams, August 16, 2016
Weight Watchers Zero Point Soup, By: Audrey D Kline
White Chicken Chili, By: Linda Morgan Johnson, September 19, 2014 – Cross posted in Chili
Zucchini & Turkey Bolognese*, By: Jayla Diane Pace, January 24, 2015
14 Hour Pasta Sauce*, By: Randall McGouirk, August 21, 2018
Ingredients:
6- (10 oz.) cans puréed tomatoes (0 pts) OR 7 lbs. fresh tomatoes
4 bell peppers, sliced & seeded (0 pts)
4 onions, sliced (0 pts)
10 pinches of salt (0 pts)
10 pinches of black pepper (0 pts)
6 Tablespoons oregano (0 pts)
6 Tablespoons basil (0 pts)
4 oz. Parmesan cheese (4 pts)
¼ Tablespoon Italian spice (0 pts)
1 whole clove garlic (0 pts)
Directions:
Sauté peppers, onions, and fresh tomatoes with garlic until cooked down. (Or use the canned puréed tomatoes.) When cooked, add to the Ninja Blender, or (blender of choice) and purée. After puréeing, pour into the Ninja pot. Add spices and whisk altogether. Turn the Ninja to Slow Cook Low for 9 hours.
You can use this over pasta and have a great meal for LOW POINTS!
****
Any Day Stuffin’Muffins*, By: Kathleen Sanden Photo
This is a recipe from a cookbook called "eat what you love everyday", which comes from Americas Test Kitchens. I have now lost 45 lbs, and whenever someone asks me how I did it I say, by cooking my own meals. This is an enhanced recipe for boxed stuffing which has 80 calories per muffin.
Here is how I did it in the Ninja.
Ingredients:
2 Tbs. butter
¾ cup onions diced
¼ cup celery diced
½ cup red pepper diced
1 tsp sage
1 tsp fennel seeds
¼ tsp black pepper
1¼ cups hot water
2 egg whites
Directions:
Melt the butter in the Ninja pot and add the onions, celery, red pepper, sage, fennel seeds, and black pepper. Cook until the onions and peppers are translucent. Add the hot water (if you use a microwave do it for two minutes) and the stuffing mix. Stir until everything is wet and remove to a bowl. Wipe out the Ninja. Let mixture cool for 5 minutes and add the egg whites. Set the ninja to 400° to pre heat. Prepare your muffin tin. I used metal muffin tin with metallic liners. Fill each muffin cup with 1/3 cup of stuffing. Use the rack that comes with the Ninja and set the muffin tin on top of it. DO NOT STEAM BAKE. Set in the Ninja for 20 minutes. I plugged the vent with foil. When they came out I put them under the broiler to get a crispy crust.
80 cal
2 WW plus points
****
Apple Cinnamon Steel-Cut Oatmeal (Slow Cook), - Cross Posted in Breads, Muffins, Pizza
Servings: 7 (¾ cup) servings
Ingredients:
2 apples, peeled, cored, cut into ½ inch pieces (2½-3 cups chopped)
1½ cups fat-free milk (or substitute non-diary alternative like almond milk)
1½ cups water
1 cup uncooked steel-cut oats
2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
1½ tablespoons butter, cut into 5-6 pieces (optional)
½ teaspoon cinnamon
1 tablespoon ground flax seed
¼ teaspoon salt
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter
Directions:
For fixing this for the 1st time, I would watch your time, since it has not been tested in a Ninja. - Aurelia
Coat inside of 3½ quart (or larger) slow cooker (Ninja) with cooking spray. Add all ingredients (except optional toppings) to slow cooker (Ninja). Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store left overs in refrigerator. Freezes well.
To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.
Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.
Nutritional Info (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers Points Plus: 4 pts
****
Balsamic Chicken (Slow Cook), By: Amy McLaurin Mayo
I fixed this the other night and there was nothing left! I didn't even get a picture. My son said he felt like we were eating in a restaurant. Very easy to throw together in the Ninja and the flavors are amazing! It's also beautiful on the plate. My husband was even impressed, lol! The recipe and nutritional values are from skinnyms.
Ingredients:
4-6 boneless, skinless, chicken breasts (about 40 ounces)
2- 14½ oz can diced tomatoes
1 medium onion thinly sliced (Not chopped)
4 garlic cloves
½ cup balsamic vinegar
1 Tbs. olive oil
1 tsp each: dried oregano, basil, and rosemary
½ tsp thyme
ground black pepper and salt to taste
Directions:
Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.
Cook on high 4 hours, serve over angel hair pasta. (The next time I fix this, I am going to Slow Cook Low for 8 hours.)
Yields 10 Cups | Serving size: 1 Cup | Calories: 190 | Previous Points: 4 | Points Plus: 4 | Fat: 6g | Saturated fat: 1 g | Trans fat: 0 g | Cholesterol: 53 mg | Sodium: 121 mg | Carbohydrate: 5 g | Fiber: 1 g | Sugar: 3 g | Protein 26 g
****
Basil Green Goddess Dressing*, By: Michelle Painter Williams, August 29, 2016
Weight Watcher Smart Points so low you won't believe it!
serving size is 2Tbs., but at .75 pt I am going for 4 Tbs. for 1.5 pt!
Ingredients:
¼ cup mayo, regular mayo!
¼ cup low fat cottage cheese
½ cup chopped scallions, about two - using green and white parts
½ cup fresh basil
1 lemon squeezed
1 garlic clove, chopped
salt and pepper to taste
1tsp anchovy paste, optional. (I didn't have any, the dressing is super without it)
Directions:
½ cup fat free plain yogurt
Put everything, except yogurt in a blender. Process until smooth, taste and season if needed. Add yogurt, blend and taste again!
****
Blueberry Breakfast Cake*, By: Terri Bionda Jacobs
2 PPV per serving for all you WW members...
Ingredients:
2 cups fresh blueberries
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ cup Smart Balance Spread, room temperature
2 teaspoons lemon zest
10 tsp Stevia
1 serving Egg Beaters (1/4 cup)
1 teaspoon vanilla extract
2 Tbs. Dry Buttermilk (I use Saco brand)
½ cup 1% milk
Direction:
1. In a small bowl, toss the blueberries with ¼ cup of flour; set aside.
2. Whisk together the remaining flour, baking powder and salt in a medium bowl and set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, lemon zest and ¾ cup plus one tablespoon of the sugar together until light and fluffy. Add the egg and vanilla and beat until combined.
4. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
5. Set Ninja to 350º and pour 3-4 cups of water in Ninja pot.
6. Spread batter into a baking dish sprayed lightly with cooking spray. Carefully place rack in pot, and place pan on rack.
7. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10-15 minutes before serving.
Servings/Yield: 16 servings
**Added comment:** Terri Bionda Jacobs
It could've used a tad more salt, maybe ½ tsp. But otherwise really good! Not super sweet, good texture.
****
Boneless Pork Chops Over Red Potatoes Covered in Stewed Tomatoes*, By: Chrissy Turcotte Degan, January 8, 2017 – Cross Posted in Pork, WW & Fast and Easy
Ingredients:
4-5 red potatoes, sliced thin
4 boneless pork chops
28 oz can stewed tomatoes
Italian seasoning, to taste
Directions:
Placed sliced potatoes on the bottom of the Ninja pot. Place pork chops on top of the potatoes. Pour the stewed tomatoes on top. Sprinkle with the Italian seasonings. Turn to the Oven setting of 350°F. Check temp of pork chops after 30-35 minutes. Enjoy!
5 point dinner on Weight watchers
****
Butternut Squash Soup - Weight Watchers, By: Diane Rosa, October 23, 2016
Zero Points
Ingredients:
8 cups fat free chicken broth
1 medium butternut squash peeled and cut into cubes
1 large onion cut into 2 inch cubes
1 apple cut into 2 inch cubes
½ tsp salt or to taste
½ tsp pepper or to taste
¼ tsp ground nutmeg or to taste
Directions:
In the Ninja pot, combine broth, squash, onion and apple. Place the lid. Turn the Ninja to Stove Top High and bring to a boil. Reduce heat to Stove Top Low/Medium. Remove the lid and simmer until squash is very tender, 10 to 15 minutes. Using a blender or processor, puree soup in batches. Be careful not to splatter the hot liquid. Season with salt, pepper and nutmeg. Yields 16 servings of ¾ cup per serving.
****
Cheese 'n' Broccoli Topped Potato*, By: Bonnie Smith, April 30, 2016
This is an old Weight Watchers recipe. It was delicious and filling!
Ingredients:
1 teaspoon margarine
¼ cup each diced onion and red bell pepper
½ teaspoon flour
½ cup skim milk
1 cup broccoli florets, blanched
2 ounces sharp Cheddar cheese, shredded (the brick style works better)
1 baking potato (6 ounces) baked and cut in half lengthwise
Directions:
Turn the Ninja to Stove Top High. Add the margarine to melt. Add the onion and pepper. Saute until tender crisp. Sprinkle with flour and stir quickly to combine. Stir constantly for 1 minute. Reduce heat to Stove Top Low and gradually stir in milk. Continue to stir and cook till mixture thickens slightly. Stir in the broccoli and cheese. Cook until the cheese is melted.
Place each potato half on a plate, cut side up, score potato pulp to make diamond pattern, give a push up from under potato. Top each potato with half of the vegetable-cheese mixture. Enjoy!
Note: If directions are followed, the per serving is: 247 calories, 14 g. protein, 12 g. fat, 24 g. carbohydrate, 325 mg calcium, 252 mg sodium, 31 mg. cholesterol and 0.3 g dietary fiber. This does NOT include the nutritional value broccoli florets.
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Chicken Enchilada Soup*, By: Terri Bionda Jacobs, January 4, 2015
Just made another EXTREMELY successful (and simple) Skinnytaste meal in my Ninja. I think I've found my new favorite cookbook! I did add chili powder, and my hubby and daughter don't like spicy foods, so I literally only added a dab of the chiles in adobo. It added just the right amount of smokiness. I added a small dollop of plain Greek yogurt, 3 thin slices of avocado, and a sprinkle of cheddar. So good and filling! Adapted for the Ninja...
Crock Pot Chicken Enchilada Soup Skinnytastecom
Servings: 6 • Serving Size: 1 1/2 cups + cheese • Old Points: 5 pts • Points+: 7 pts
Calories: 260.9 • Fat: 6.6 g • Protein: 25.4 g • Carb: 29.9 g • Fiber: 6.7 g • Sugar: 4.1 g
Sodium: 572 mg (without salt)
Ingredients:
2 tsp olive oil
½ cup onion, chopped
3 cloves garlic, minced
3 cups low sodium fat-free chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili in adobo sauce (or more to taste)
¼ cup chopped cilantro (plus more for garnish)
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 cups frozen corn
1 tsp cumin
½ tsp dried oregano
1 tsp chili powder (my addition)
Salt and pepper to taste (Will change sodium amount)
2- 8 oz skinless chicken breasts (16 oz total), each cut into thirds
¼ cup chopped scallions, for topping
¾ cup shredded reduced fat cheddar cheese
fat free sour cream or plain Greek yogurt (optional)
Directions:
Heat Ninja to Stove Top High for about 10 minutes. Add oil to pan and brown chicken on all sides. Add onion and sauté until soft, 3-4 minutes. Add garlic and stir just until fragrant; about 30 seconds. Slowly add the chicken broth, tomato sauce, beans, diced tomatoes, cumin, chili powder (if using), oregano and chipotles in adobo sauce. Cover and turn your Ninja to Slow cook Low for 4-6 hours. (Mine was ready at 4 hours, and the chicken was perfectly fall-apart tender)
Remove chicken and set aside. Add corn to pot. While corn is heating in pot, shred chicken with two forks. Add back into the pot, adjust spices to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!
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Chicken Stir Fry – WW*, By: Michelle Painter Williams, July 30, 2016 – Cross Posted in WW & Poultry
My husband and I started following the new Weight Watchers smart points program. I visited my mom and she had lost 15 lb in 2 months. I spent a week with her and she taught me how it worked.
So I have been cooking a lot but not in the Ninja every day, but I will be. It is so diet friendly. I hesitate to say diet, how about healthy cooking!
This is a stir fry I concocted from a similar recipe. Each large serving, is 7 smart points.
I made this with what I had on hand, which was ½ lb of chicken and a homemade sauce.
HERE IS THE RECIPE!
Ingredients:
1 lb boneless chicken, cut into 1 inch cubes
1 Tbs. fish sauce
2 Tbs. cornstarch, stir to coat chicken pieces
1 tbsp olive oil, divided
1 tsp garlic, minced
1 tsp ginger, minced
2 cups stir fry veggies – (I used sliced carrots, broccoli, sugar snap peas and red pepper)
1 cup fresh pineapple chunks
1/3 cup Thai sweet chili sauce, (which I didn’t have so I made a spicy sweet and sour sauce)
Cilantro leaves for garnish
Directions:
Turn the Ninja to Stove Top High. Add ½ Tbs. olive oil and heat. Sauté the garlic and ginger, for a minute or so. Stir often so it doesn’t burn. Add all of the vegetables and pineapple. Sauté for 5 minutes or longer if you don’t like crisp tender! Remove the vegetables from the Ninja and place in a bowl.
Add the last ½ Tbs. of olive oil to the Ninja. Still using Stove Top High, heat the oil and add the chicken. Sauté until lightly browning 5-7 minutes. Return the vegetables to the Ninja stir to combine and pour the sauce over all. Stir well to combine. Cook a few more minutes so the flavors meld.
This makes 4 big servings.
****
Chocolate Chip Banana Bread *, By: Terri Bionda Jacobs
Here is the chocolate chip banana bread recipe I made this morning. It's my go-to recipe. It's a "healthier" recipe to begin with, and now even more so since its steam baked! (Adapted for Ninja from BHG's "New Dieter's Cookbook", 1997)
Ingredients:
1½ cups all-purpose flour
1¼ tsp baking powder
½ tsp baking soda
1/8 tsp salt
1 egg white, slightly beaten
2 ripe bananas, mashed (about 1 cup)
¾ cup sugar
1/8 Cup Vegetable oil (you could also use applesauce)
¼ -½ cup of mini chocolate chips (Depends on how much you like, I used ½ cup because I'm a chocoholic!)
4 cups water
Nonstick Spray for loaf pan
Directions:
1. Turn Oven setting to 350ºF. Spray a loaf pan with nonstick spray.
2. In a medium mixing bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a large mixing bowl, stir together egg white, banana, sugar, and oil. Add dry mixture to banana mixture, stirring just until moistened. Stir in chocolate chips.
4. Pour batter into prepared loaf pan.
5. Pour 4 cups water in Ninja crock, place rack inside, then loaf pan on top of rack. Cover and bake 40 minutes, or until inserted toothpick comes out clean.
16 Servings
Nutritional info, per serving:
Calories-163
Fat-6g
Cholesterol-0
Sodium-92 mg
Carbs-28 g
Fiber-1 g
Protein-2 g
5 WW Points Plus per serving
****
Cilantro Lime Chicken Tostada*, By: Michelle Painter Williams, September 5, 2016
The cilantro lime chicken was purchased from Wal-Mart. It is very good. It has a lemon lime flavor, but not a strong cilantro flavor.
Each piece of chicken had just 2pt on WW smart points.
Each finished tostada is just 3.50 points
Turn the Ninja to Stove Top High. Add ½ Tbs. of olive oil for each 2 pieces of chicken. Grill each side about 6-8 minutes or until done.
For each tostada: the meat 1 piece chopped, 1/8 cup cheese (fat free and sharp cheddar mixed, drizzle of yogurt, 1 corn tortilla, lettuce, onion and tomatoes.
An easy quick meal!
****
Crab Cakes*, By: Michelle Painter Williams, August 20, 2016
WW - 1.25 pt per cake
Ingredients:
2 eggs
2 cups fresh crab meat, or leftover fish, can tuna, or salmon
1-2 carrots
2 stalks celery
1 medium onion, chopped
one slice of bread, torn in pieces
paprika, oregano, pepper, or seasonings if choice
Pam
2 tsp olive oil
Directions:
In a food processor or high power blender, pulse the bread until it becomes crumbs. Put the crumbs in a bowl. Now process the carrot, onion, celery and crab separately. You want everything in similar size small pieces. Mix the veggies and crab together. Mix in the bread crumb then beat the eggs and add them to the mixture. Stir in spices and herbs to taste. Add salt if needed. Form into small size balls. Nine were made for this recipe. Turn the Ninja to Stove Top High. Spray with Pam and also add 2 tsp olive oil. When oil is hot add four or five of the cakes, pat down to become flat. Cook five minutes per side. Add more oil if needed for the second batch.
****
Creamed Pasta & Shrimp*, By: Bonnie Smith, April 5, 2019
Ingredients:
7 ounces medium or large shrimp
1 egg
¼ cup half and half
½ ounce grated Parmesan cheese (2 tablespoons)
2 teaspoons reduced calorie margarine
1 tablespoon minced shallots
1 garlic clove, minced
1 cup hot cooked linguine or fettuccine (hot)
1 tablespoon minced fresh Italian parsley
¼ teaspoon salt
dash pepper
Directions:
Shell and devein shrimp. Set aside. In small bowl combine egg and half and half. Stir in cheese and set aside.
Turn your Ninja to Stove Top High. Heat margarine till bubbly. Add shallots and garlic. Sauté till shallots are soft. Add shrimp and cook shrimp until it just turns pink. Turn to Stove Top Low. Add the egg mixture. Stir to combine. Continue to stir until mixture thickens. Add pasta, parsley, salt and pepper. Using plastic tongs toss well until pasta is coated in sauce. Serve immediately. Serves 2
Per WW old cookbook: 314 calories, 30 grams protein, 12 grams fat, 19 grams carbohydrate
****Notes on what I did: I cooked my pasta first and left in strainer in sink. My shrimp was already precooked, so I just thawed it out. I didn’t measure as usual, lol, but continued following the directions, added the shrimp to get heated through. Before adding the pasta, I ran it under hot water to heat up again and so it wasn’t stuck together. I used some diced onion in place of the shallots.
****
Creamy Chicken & Quinoa*, By: Tina Nordhavn-Allman, August 26, 2014
Ingredients:
2 cups reduced sodium chicken broth
1 cup almond milk
1 teaspoon poultry seasoning (I used Montreal Chicken seasoning)
½ cup flour
1 cup water
1 cup uncooked quinoa, rinsed (I used a quinoa/wild rice blend I found at the grocery store, it was mostly quinoa
1 pound boneless skinless chicken breasts, cut into chunks
¼ cup shredded cheese (I used cheddar)
3 cups fresh broccoli florets (I only had frozen)
Salt and pepper to taste
Directions:
1. Turn Ninja to Stove Top High. Bring the chicken broth and ½ cup almond milk to a low boil. Whisk the other ½ cup almond milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms. Do not add to quickly because then it may form chunks. At this point turn the Ninja to Oven setting of 400° degrees.
2. Add one cup water and quinoa to the Ninja, and stir to combine. Dice the chicken and lay the chicken breasts cubes over the top of the quinoa mixture. Sprinkle with the more seasoning if you would like. Bake for 30 minutes. NOTE: after 15 minutes it was boiling like crazy so I turned the Ninja off for the rest of the process! It was starting to stick so I stirred it well.
3. While the casserole is cooking, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water to blanch it. Add to the Ninja and stir.
4. Top with the cheese and bake put the lid back on until ready to serve.
Makes 8 Servings (6 WW points per serving)
****
Cuban Beans & Rice with Sweet Plantains – WW*, By: Michelle Painter Williams, August 1, 2016
Ingredients:
1 cup quick cook brown rice
1 Tbs. olive oil
1 onion chopped
2 garlic cloves, minced
1 red bell pepper, chopped
1 tsp dried oregano
1 bay leaf
2 tomatoes chopped
1 Tbs. white vinegar
2- 15½ oz can black beans, rinsed and drained
½ tsp salt
¼ tsp pepper
¼ cup chopped fresh cilantro
Directions:
Cook rice, keep warm. I didn't use the Ninja for this but you can.
Turn the Ninja to Stove Top High. Heat the olive oil. Add onion and garlic, cook and stir for several minutes until softened. Add bell pepper, oregano and bay leaf, cook and stir for a few minutes. Stir in tomatoes and vinegar, cook a couple minutes. Add the beans, salt and pepper.
Reduce Stove Top Low. Simmer covered until mixture is soft and creamy, about 8 minutes.
*My addition to this recipe: The mixture was very dry, especially for topping the rice. To fix this I poured chicken broth into the mixture a little at a time to get the desired consistency. Because there are just the two of us, I cut the recipe in half. I used ½ cup of broth. If you fix the full recipe as stated, use a full cup, or to the consistency you desire.
* 6 smart points per 2/3 cup serving 6.5 pts. if you add 1 cup broth*
To make the plantains:
Cut 1 ripe plantain into large chunks (toss with 1 Tbs. brown sugar blend Stevia® or Splenda® if you want them sweeter). Set the Ninja to Stove Top High and melt 2/3 Tbs. butter. When butter is bubbly place plantains cut side down. Cook for several minutes until they caramelize; check for a dark brownness. Flip them over and cook until soft. Turn the temperature to Stove Top Low if it browning is too quickly. This time will vary depending on the ripeness of the plantain. It should be yellow with black spots to almost all black. Mine took 20 minutes total as it wasn't extremely ripe.
****
Fililipino BBQ Marinade*, By: Michelle Painter Williams, August 17, 2016
Ninja steamed veggies, salad with homemade Asian ginger carrot dressing and pork kabobs.
Fililipino BBQ Marinade -Weight Watcher approved!!
This marinade is good for 2.5 lb meat: pork, chicken, or beef.
pork country ribs cut in chunks for kabobs - well trimmed
6 oz clear diet soda, (I used diet lemon lime soda stream)
½ cup soy sauce, (I used gluten free)
juice of 1 lemon
2 Tbs. plus 2 tsp Truvia brown sugar blend, (you can use Splenda brown sugar blend)
6 garlic cloves, minced
red pepper flakes, optional
Directions:
Add all of the ingredients to a bowl and stir to incorporate. Put meat in Ziploc bag, (or sealed bowl) and pour marinade over all. Marinade 6-24 hours.
Points for the marinade is zero! As long as you use the diet soda, with either Truvia or Splenda.
****
Firecracker Turkey Chili*, By: Diane Rosa, September 17, 2016
Weight Watchers Firecracker Turkey Chili
Ingredients:
1 Tbs. olive oil
1 pound turkey sausage hot Italian style cut into ¾" slices, uncooked
1 large onion, chopped
2 Tbs. chili powder
1 Tbs.coriander
14½ oz canned diced tomatoes with green chilies
2- 15½ oz cans kidney beans, rinsed and drained
½ cups cilantro
sour cream (optional)
shredded cheddar cheese (optional)
Sliced scallions (optional)
Directions:
Turn the Ninja to Stove Top High.
Add oil and sausage. Cook until browned approximately 5 minutes.
Remove sausage and reserve. Add onion and cook stirring occasionally, approximately 5minutes. Turn off the Ninja. Add chili powder and coriander and stir. Add reserved sausage and any juice, beans and tomatoes, stir.
Cover. Turn to Slow Cook Low for 6 hours. Let the Ninja go to Auto Warm to hold, or turn to Buffet/Warm. Stir. Serve with cilantro, sour cream, cheese and scallions if desired.
7 smart points plus points for any optional items desired.
6 servings.
****
Fruit Syrup*, By: Michelle Painter Williams, July 31, 2016
Here is a simple fruit syrup for pancakes, crepes or stir a bit into sparkling water for a fresh fruit drink.
Ingredients:
3 cups fresh fruit – (I used 2 cups thawed strawberries and 1 cup fresh blueberries)
squeeze the juice from half a lemon
¼ cup sugar – (I used 1/8 cup Stevia sugar blend)
Directions:
Puree all in a blender.
Turn the Ninja to Stove Top High. Add the puree. Cook down for 30 minutes. Stir often and turn to low if needed.
If you want it seedless, pour through a sieve to remove the seeds.
I used it as syrup for my amazing Weight Watcher Friendly brunch.
The syrup and fresh fruit count zero points
The Hungry Jack gluten free funfetti pancakes are 3 for 7 pts
The bacon was precooked and fixed in the microwave, for 40-50 seconds. 3 slices 2 pts.
Total points 9
****
Gluten-free Caramelized Onion Dip*, By: Jessica Conol - Cross Posted in Appetizers, Dips
Serves about 16. Recipe adapted from Savour-Fare.
Prep time: About 15 minutes
Cook time: About 4 hours
Ingredients:
3 cups chopped onions
2 tablespoons butter
6 ounces (12 tablespoons) low fat cream cheese
1 cup part skim mozzarella cheese
1/3 cup soft goat cheese
4 tablespoons low fat mayonnaise
½ cup Chobani plain Greek yogurt (nonfat or 2%)
Salt and pepper
Pinch of garlic salt
Directions:
Turn your Ninja to Stove Top Medium and melt your butter. Add in your onions and heat until fragrant. Reduce the heat to Stove Top Low and cook for about 15 minutes, or until onions are caramelized. Remove onions from pot and place in a bowl. Set the Slow Cook Low and add in salt, pepper, garlic salt, mozzarella cheese, goat cheese, Chobani, mayo and low-fat cream cheese. Heat for about 2 hours, or until mixture is bubbly and gooey. Stir in caramelized onions and heat another 10 – 15 minutes. Serve warm with crackers!
Nutritional information per 2 tablespoons:
Calories: 95.6
Fat: 6 grams
Carbohydrates: 4.8
Fiber: 1 gram
Protein: 6.8
Weight Watchers Points: 3
****
Ham-Pineapple Balls*, By: Bonnie Smith, September 2, 2015
I've included servings and calories. It is an old Weight Watchers recipe.
Ingredients:
7 ounces cooked ham
1 egg
¼ cup chopped green onion
3 tablespoons plain dried bread crumbs
2 teaspoons Dijon-style mustard, divided
1/8 teaspoon Worcestershire sauce
½ cup canned pineapple chunks (no sugar added) drained, reserving juice (10 chunks-cut in half so you have 20 chunks total)
1 tablespoon packed brown sugar
1½ teaspoons each cornstarch and honey
1 teaspoon cider vinegar
Directions:
In food processor, process ham until finely chopped, add egg, scallion, bread crumbs, ½ teaspoon mustard and the Worcestershire sauce. Process until combined but not pureed!
While mixing the ham preheat your Ninja 10-15 minutes by turning to the Oven setting of 350°F. Cut each pineapple chunk in half and set aside. Divide ham mixture into 20 equal portions. Roll each portion into a ball. Press 1 pineapple chunk into each ham ball and reshape. Place in your Ninja pot and brown on all sides. Remove and place in the multipurpose pan. Place on the rack. Turn to Buffet/Warm setting to keep warm.
Measure pineapple juice and add enough water to measure ½ cup. Pour liquid into a small sauce pan. Add sugar, cornstarch, honey, vinegar and the remaining 1½ teaspoons of mustard. Stir to dissolve cornstarch. Cook on your regular stove top. (It makes a small amount, so using the Ninja would not be advisable). Stir until mixture comes to a boil. Reduce heat. Simmer until mixture thickens. Pour into a small bowl and serve as a dipping sauce for the ham balls.
Makes 4 servings of 5 each. Each serving is 158 calories.
****
Italian Wedding Soup*, By: Michelle Painter Williams, August 10, 2016
Italian wedding soup- full of veggies and weight watchers approved Also gluten free!
I made this a healthier soup buy adding beans, veggies and reducing the amount of meatballs, pasta and cheese.
Just because I started the weight watcher diet doesn't mean I threw away possible 'bad' food in the freezer. I was sick of chicken every day so I got out the frozen beef meatballs. I get them in a huge bag at Sam’s club and they are gluten free. This recipe would be healthier and have less smart points if you used turkey meatballs. I do make meatballs from scratch and when my frozen ones are gone I will do some turkey or beef/turkey mix.
Ingredients:
Pam spray - optional
½ Tbs. olive oil
½ large onion, chopped
1 tsp Italian seasoning
½ sp salt
¼ tsp pepper
18 meatballs, thawed if frozen
2/3 cup chopped green beans (I grabbed a handful and when I chopped them into 1 inch lengths I had 2/3cup)
1 carrot, peeled cut in half and sliced thin
½ zucchini, chopped
1/3 cup orzo pasta, I used gluten free orzo, you can use any smaller pasta
1 can white beans, drained and rinsed
30 oz chicken broth
2 cups water
3 cups fresh spinach
2 Tbs. parmesan cheese
Directions:
Turn the Ninja to Stove Top High, spray with Pam and add the olive oil. When the oil is hot add the onions, saute until soft 3-5 minutes. Add the seasonings, stir well. Push the onions to the side of the pot and add the meatballs to brown. After a couple minutes, stir it together. Continue browning the meatballs for 4 minutes. Add the green beans, zucchini and carrots. Saute and stir for a few minutes. Add the chicken broth and water. Put the lid on the Ninja and bring to a boil. Add the pasta, cook about ten minutes, check for tenderness based on what type of pasta you use.Stir in the spinach and heat through. Ladle into bowls with three meatballs per bowl. Sprinkle with parmesan cheese.
Serves 6
Smart points 8.25
****
Low Carb Sweet & Sour Chicken, WW File, October 5, 2014, Cross Posted Low Carb
Ingredients:
1-1½ lb boneless chicken, cut up
1 cup white onion
12 ounces diet orange soda (Diet Sunkist is my fave)
2 tablespoons soy sauce
2 tablespoons white vinegar
1 teaspoon ground ginger
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, (I leave this out and it’s just as good)
black pepper, to taste
Directions:
Turn your Ninja to Stove Top High and brown chicken and onions in the pot that has been sprayed with cooking spray.
When chicken is brown, add the remaining ingredients.
Cover and simmer for about 20 minutes until the chicken is tender and thoroughly cooked.
Uncover and reduce liquid until it makes a syrupy sauce (about 20-30 minutes- Keep an eye on it that it doesn’t burn).
4 Servings 3 Points per Serving
****
Master Mix for A Replacement of A Can of Cream Soup, By: Susan Schaeffer Perrica, October 9, 2014
Ingredients:
2 cups instant nonfat dry milk
¾ cup cornstarch
¼ cup chicken bouillon
2 Tbs. onion flakes
2 tsp Italian seasoning
Directions:
Mix all ingredients in a freezer zip-lock and shake. Equals 9 cans cream of soup. To make 1 can of soup equivalent you cook together 1/3 cup mix and ¼ cup water as it thickens you add 8-10 oz milk and heat and stir until thick and creamy.
It makes equivalent of nine cans of soup. If you follow Weight Watchers it is 2.4 points.
****
Ninja Beer Chicken*, By: Novella Sterling Smith, July 30, 2014, Compliments of Cooking It YOUR Way!
(Weight Watcher's Points 3)
Ingredients:
2 lbs Boneless Chicken
1- 12 oz Can of Beer (Any Kind )
1 tsp Salt
1 tsp Garlic Powder
1 Tbs. Oregano
½ tsp Pepper
Direction:
Brown Chicken on both sides in your Ninja using Stove Top High. Add the remaining ingredients on top of chicken. Cook on Slow Cook Low for 4- 6 hours, or until chicken is done. ENJOY!
(Weight Watcher Points 3) Super Easy & Very Yummy!
**Added comments by: Gail Wainwright - For spices I added, spicy pepper medley, fiery habanero & roasted garlic and garlic & herb.
****
Pasta, Bacon & Roasted Pepper Frittata*, By: Pat Wingerter
Ingredients:
2¼ cups fat free egg substitute
½ cup grated parmesan cheese
¼ teaspoon black pepper
1 cup frozen peas, thawed
5 slices Canadian bacon, halved, cut crosswise into matchstick
½ cup coarsely chopped roasted red pepper
4 cups cooked whole wheat spaghetti
½ cup shredded part skim mozzarella cheese
Directions:
Whisk together egg substitute, parmesan, and black pepper in bowl. Stir in peas, bacon, and peppers. Add spaghetti, stirring to combine.
Generously spray inside of the crock with non stick spray. Pour in egg mixture, making sure pasta is submerged. Sprinkle mozzarella over egg mixture, leaving 1-inch border all around frittata. Cook for 1½ to 2 hours on Slow Cook High. (I cooked it for 1½ hrs).
For weight watchers, ¼ of the frittata is 6 points. ENJOY!!
****
Picadillo*, By: Laura Ann Cullman, January 4, 2015
Servings: 11 • Size: ½ cup • Old Points: 4 pts • Weight Watchers Points+: 4 pts
Calories: 170 • Fat: 7 g • Protein: 22.5 g • Carb: 4.5 g • Fiber: 1 g • Sugar: 1.5 g
Sodium: 237 mg (without the salt)
Ok here's the finished product! Pretty delicious and a nice light meal.
Here's how I did it with the Ninja (which I looooove!):
Ingredients:
2½ lbs 93% lean ground beef
1 cup minced onion
1 cup diced red bell peppers
3 cloves garlic, minced
¼ cup minced cilantro
1 small tomato, diced
8 oz can tomato sauce
¼ cup alcaparrado (manzanilla olives, pimientos, capers) or green olives
1½ tsp ground cumin
¼ tsp garlic powder
2 bay leaves
kosher salt and fresh pepper, to taste
Directions:
Cook lean ground beef on the Stove Top High. Drain fat and then add onions and bell peppers. Once it is all cooked, turn off Ninja and add all the spices and other ingredients the recipe calls for. Then turn your Ninja to Slow Cook. You can do it on Low or High but I did it on high and found it to be done in 3 hours. (A little water was left that didn't get evaporated but probably would have if I had let it cook the full 4 hours as recommended). I was in a hurry to eat it and it was delicious! Again here is the link to the original recipe!
****
Polynesian Chicken*, By: Terri Bionda Jacobs - Cross Posted in Poultry
Ingredients:
4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2" cubes
2 tsp chili seasoning (from packet or homemade)
1 (20 ounce) can pineapple chunks in natural juice
2 tablespoons lite soy sauce
2 cloves garlic, minced
2 teaspoons freshly grated ginger
⅓ cup honey
1 red bell pepper, cored and seeded, sliced into 1" strips
2 tablespoons cornstarch
Directions:
1. Turn Ninja to Stove Top High. Season chicken with salt, pepper, and chili seasoning; sear chicken.
2. Pour juice from canned pineapple chunks into a small mixing bowl. Add Liquid Aminos or soy sauce, garlic, ginger and honey, whisk to combine.
3. Pour juice mixture on top of chicken, add pineapple chunks. Cook on Slow Cook Low for 2 hours.
4. Add bell peppers the last 15 minutes of cook time. If sauce is too thin, remove ¼ cup of liquid and mix in corn starch until dissolved. Add back to pot and stir.
5. Serve chicken over a bed of quinoa or brown rice.
**Added comment by: Terri Bionda Jacobs
Ladies, this was great! I served over brown rice. I will say, it was a little overcooked, though. I should've taken into account the Ninja cooks faster than other slow cookers. I'm learning! I would say 2 hours on low is enough, but make sure to check the temp of the chicken with a thermometer. Otherwise, it was a hit with my 4-year old daughter, and my picky husband who doesn't like soy sauce! I used pineapple slices just because it's what I had on hand. It also looked nicer, I thought. ****NOTE: Do NOT substitute 2 tsp of ground ginger for the fresh! (I almost did and caught myself) If using powdered ginger, use only ½ tsp total.**** ALSO!!!! It was dee-lish! I even set the pineapple slices up against the side during cooking to brown them a little. Oh my, so good.
Nutritional notes
Yields: 6 | Serving Size: 1 Cup | Calories: 255 | Previous Points: 5 | Points Plus: 7 | Total Fat: 7 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 24 mg | Sodium: 468 mg | Carbohydrates: 31 g | Dietary fiber: 2 g | Sugars: 16 g | Protein:18 g
****
Pork Tenderloin*, By: Barbara Bonner, January 10, 2016 – Cross Posted in Lighter Fare
Ingredients:
1- 1 l pork tenderloin - trimmed
¼ tsp coarsely ground black pepper
¼ tsp salt
Cooking spray
1 cup cola
¼ cup bourbon
2½ Tbs. Dijon mustard
4 slices Chicago style Italian bread, lightly toasted
Directions:
1) Sprinkle pork with salt and pepper; coat pork with cooking spray. Turn to Stove Top Medium/High. Add pork to the pot; cook 4 minutes or until browned on one side.
2) Reduce heat to Stove Top Low; turn pork over. Cover and cook 17 minutes or until a thermometer registers 145 degrees. Remove pork from pan. Cover and let stand 5 minutes.
3) While pork stands, increase heat to medium high; add cola and bourbon to pan. Bring to boil; cook until reduced to ¼ cup, about 7 minutes
4) Cut pork into thin slices. Spread mustard over 1 side of each break slice; top each with pork slices and sauce. Serve immediately.
Serves 4 - one open face sandwich.
6 smart points per serving
****
Potato Soup for Weight Watchers (Slow Cook), By: Gael O’Brien – Cross Posted in Soups
Only 2 Points per cup, easy, and very filling!
Makes 8-10 cup servings
WW Pts+: 3.5 per cup
Ingredients:
1 26-30 ounce bag frozen hash browns (plain)
2- 14 ounce cans non-fat chicken broth
1- 10 ¾ can 98% fat free cream of chicken soup
¼ cup chopped onion
¼ tsp pepper
1- 8 ounce package low fat (1/3 less fat) cream cheese
1 cup fat free milk
Directions:
Add first 5 ingredients to Ninja and cook on Slow Cook High for an hour
Stir and then turn to Slow Cook Low for another hour.
Add cream cheese, and cook another ½ hour or until cheese can be stirred into mixture.
Add milk and cook 10-15 minutes longer.
Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish)
Variation: Use frozen Country potatoes or Potatoes O'Brien in place of the hash browns.
****
Pulled Pork with Bacon & Apples*, By: Barbara Bonner, June 23, 2017
Ingredients:
4 slices center cut bacon, chopped
1 medium apple, peeled and chopped
1 ½ cups onion, chopped
1 1/2 cups ketchup
1/3 cup Worcestershire sauce
3 Tbs. packed brown sugar
3 Tbs. cider vinegar
2 lbs. trimmed pork tenderloin
Directions:
Turn the Ninja to Stove Top High. Cook the bacon until crisp. Remove the bacon, to crumble. Leave the bacon drippings in the pot.
Place all the ingredients in cooker including bacon. Turn the Ninja to Slow Cook Low for 8 hours, or you can use Slow Cook High for 4 hours. Remove pork and shred. Enjoy
5 smart points in Weight Watchers.
****
Red Beans, Sausage, and Rice Soup*, By: Cindy Sparks McVay
Ingredients:
1 clove minced garlic
1 med red onion chopped
1 rib of celery chopped
1 green pepper
15 oz canned kidney beans, drained and rinsed
14½ oz diced tomatoes
9 oz cooked chicken andouille sausage cut into bite sized pieces
¼ tsp dried thyme
¼ tsp black pepper
¼ tsp Cajun seasoning (optional)
6 cups fat free chicken broth
1 cup uncooked rice - converted variety (I used two cups cooked brown rice and added at the end)
Brown celery, onion and sausage on Stove Top High until onions are translucent and sausage starts to brown.
Add bell pepper, beans, and tomatoes, (with juices). Add thyme, pepper and Cajun seasoning (if using). Stir well.
Add broth and rice (if uncooked) stir again. Slow Cook High 4 hours. (If rice was pre cooked - add the last 15-20 minutes.)
Serves 8. Weight watchers points = 5
****
Santa Fe Chicken (Slow Cook), By: Sarita Sarita - Cross Posted in Casseroles, Pasta, Rice
Taken from Skinnytaste.com
Servings: 8 servings Size: 1 cup Old Points: 3 pts Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
Ingredients:
24 oz (1½) lbs chicken breast
14¼ oz can diced tomatoes with mild green chilies
15 oz can black beans, drained
8 oz frozen corn
¼ cup chopped fresh cilantro
14¼ oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste
Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the Ninja crock. Season chicken breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.
*****
Sautéed Brussels Sprouts with Pancetta, By: Peggy Sanders - Cross Posted in Salads, Vegetables
Ingredients:
2 oz pancetta, minced
2 lb brussels sprouts (weight after outer leaves and stems removed)
1½ Tbs. extra virgin olive oil
4 cloves garlic, minced or sliced thin
kosher salt and fresh ground pepper
Ninja:
With a large sharp knife, finely shred the brussels sprouts after thoroughly washing.
I added sliced chicken sausage. Cooked it on stovetop med for 20 minutes or so.
I use bacon in place of the pancetta, and of course cook everything in the bacon grease. It's about the only way I cook them anymore.
Servings: 14 • Size: about ½ cup (not packed) • Old Points: 1 pt • Points+: 1 pts
Calories: 56.2 • Fat: 2.8 g • Carbs: 6.1 • Fiber: 2.5 • Protein: 2.2 g
*****
Shredded Chicken Lettuce Tacos*, WW - By: Tina Nordhavn-Allman, June 27, 2014
I put about a pound of chicken in the Ninja with taco seasoning on Slow Cook Low for 6 hours then shredded it up and added more seasoning and a little water! Made some rice, added cheese, light sour cream and olives!
****
Skinny Chicken Cordon Bleu*, By: Michelle Painter Williams, August 29, 2016
WW Smart Points 5pt per piece of chicken
Ingredients:
4 chicken breast – 4 oz each, pounded thin
salt and pepper to taste
¼ cup flour, reserve 1 tsp, I used gluten free flour
½ tsp butter
1½ tsp olive oil, divided
2/3 cup chicken broth, I usually have homemade but not today. I made chicken broth using Tones chicken base.
1Tbs. lemon juice
½ Tbs. dijon mustard
4 thin ham slices, 3 oz total
4 slices ultra thin swiss cheese - I used Sargento ultra thin
fresh chopped parsley
Directions:
Season chicken with salt and pepper. Put flour in a shallow dish. Dredge the chicken In the flour.
In a small bowl combine chicken broth, lemon juice, dijon and 1tsp of the flour. Whisk until smooth.
Turn the Ninja to Stove Top High. Add the butter and ½ tsp of oil. Put the lid on the Ninja to heat the oil faster. Add a couple pieces of chicken at a time. Cook for 3-4 minutes a side, until they are lightly golden. Remove to a plate and cook the rest of the chicken. Add more oil as needed. (I added it when I flipped the chicken over and when adding new chicken pieces).
When you are done cooking the chicken, add the broth mixture to the Ninja pot. Whisk and scrape up any browned bits in the pot. Bring it to a boil, then turn the Ninja to Stove Top Low. Cook until it reduces and thickens, should take a few minutes. Put all the chicken back in the Ninja and let it cook a few minutes on each side. Top each piece of chicken with a slice of ham and swiss cheese and sprinkle with chopped parsley. Put the lid on the Ninja and cook until cheese is melted.
This was such tender delicious chicken. It was hard not to eat more than one piece!
****
Skinny Salisbury Steak with Mushroom Gravy, By: Terri Bionda Jacobs
Good evening, Ninja friends! Tonight I made a family favorite, "Skinny" Salisbury Steak with Mushroom Gravy, and it was super yummy! First time I made it in the Ninja, never again on the stove top! Here's the recipe with calculated WW points. I've made this with all turkey, and it still turns out great. I also halved this recipe because there are only 3 of us
Ingredients:
1½ teaspoons oil
¾ cup onions, minced
1 lb. 93% lean ground beef
1 lb. 93% lean ground turkey
½ cup dry breadcrumbs
1 large egg
1 large egg white
2 cups beef broth
¼ teaspoon salt
⅛ teaspoon ground black pepper, to taste
8 ounces sliced mushrooms
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 teaspoon red wine vinegar
2 teaspoons Worcestershire sauce, to taste
½ teaspoon mustard powder
¼ cup water
chopped parsley for garnish (optional)
Servings/Yield: Servings: -- 8 patties
Directions:
1. Sauté onions in oil over Stove Top Medium heat until golden brown, about 5 minutes. Transfer other half to a small plate or bowl.
2. In a large bowl, combine half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, ¼ cup beef broth, salt and black pepper.
3. Shape into 8 oval patties.
4. Turn Ninja to Stove Top High heat, place patties in pot and brown on both sides. Set aside.
5. Add mushrooms to the crock, season with salt and pepper and sauté 2-3 minutes. (Add a little oil if needed.)
6. In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, Worcestershire sauce and mustard powder.
7. Return patties to the skillet with the mushrooms.
8. Pour flour and broth mixture over meat and mushrooms in crock.
9. Cover and cook on Stove Top Low heat for 20 minutes, stirring occasionally. Serve over Skinny Garlic Mashed Potatoes with a vegetable on the side. Add a little more water if needed.
Source: Skinnytaste.com
Notes
Add a little cornstarch at the end if sauce is too thin.
Servings: 8 • Size: 1 patty w/ mushroom gravy •
WW Old Points: 4 • Points+: 6 pts
Calories: 247.5 • Fat: 11 g • Protein: 27 g • Carb: 10.5 g • Fiber: 1 g • Sugar: 2.5 g • Sodium: 357.5 mg (without salt)
****
Skirt Steak Taco Filling*, By: Michelle Painter Williams, August 14, 2016
Weight Watcher smart points 6 for 4 oz., gluten free too
Ingredients:
1½ lb skirt steak - serves 5-6
3 Tbs. taco seasoning - I used McCormick’s gluten free. It was about half a package. If you use more than 2 lb of meat use more seasoning.
½ Tbs. True Lime brand cilantro, lime, garlic seasoning - if you can't find this product - I got it on Amazon -, you can use garlic powder and dried cilantro, and a squeeze of lime - or leave out
1 cup beef broth, divided
seasoned salt, garlic salt and pepper to taste
1 medium onion, chopped
Jalapeno, chopped- I used two slices from a jar - Hubby can't have spicy food so I use just a little. But you can add fresh, jarred whatever you like.
Directions:
Combine the seasonings. Score the skirt steak in opposite directions on each side. Rub the seasonings on each side of the skirt steak.
Set the Ninja to Slow Cook Low.
Add the meat to the Ninja pot. Top with onions, jalapenos and ½ cup of the beef broth. Cook for 5-7 hours. (Depending how thick, you can check for doneness at 5 hours). Remove the meat and shred with two forks. Put back in the Ninja and turn to Buffet/Warm setting. Add seasoned salt, garlic salt and pepper to taste to the remaining beef broth. Pour over the meat and stir.
*Before the diet I would pan fry the tortillas in oil and give them the taco shape. This time I drizzled a tiny bit of olive oil on each tortilla, stacked them on top of each other to spread the oil on tops and bottoms*.
Rub the oil with your hands to cover the tortilla completely. Sprinkle seasoned salt on one side. Bake in the oven at 350°F, for five minutes. Turn and bake 4-5 more minutes. They were nice and crispy, and not dry at all.
****
Sloppy Joes - Weight Watcher’s*, By: Bonnie Smith, September 25, 2017
Ingredients:
1 teaspoon margarine
¼ cup onion, diced
¼ cup red or green bell pepper, diced
½ garlic clove, minced
¼ pound cooked ground beef, crumbled – or turkey
¼ cup canned Italian tomatoes pureed and strained (discard seeds)
1 tablespoon ketchup
1 ½ teaspoon Worcestershire sauce
½ teaspoon chili powder
1/8 teaspoon powdered mustard
2 pita breads (1 ounce each) cut in half to form pocket
Directions:
Turn the Ninja to Stove Top High. Melt the margarine. Add the onion, bell pepper and garlic. Sauté for about 2-3 minutes. I used a package of ground turkey that wasn’t cooked and then added that and cooked through. Next, I added the remaining ingredients minus the pita breads and cooked on Stove Top Low until heated through. I turned to Buffet/Warm until serving time. (For the tomatoes though I used some frozen pureed tomatoes I had from my garden.) Delicious!
The original directions:
Heat margarine over high heat until bubbly and hot, add onion, bell pepper and garlic. Sauté until tender add ground beef, tomatoes, ketchup, Worcestershire sauce, chili powder and mustard. Mix well. Reduce heat to low and cook, stirring frequently till heated through. Fill each pita with beef mixture.
Serves 2
259 calories, 18 g. protein, 10 g. fat, 25 g. carbohydrate, 32 mg. calcium; 438 mg. sodium and 50 mg cholesterol.
****
Spaghetti Sauce*, By: Michelle Painter Williams, September 1, 2016
Homemade Spaghetti Sauce, gluten free and Weight Watcher friendly! 1pt per serving
4 lb fresh tomatoes (skins removed) you could also use canned tomatoes
2 medium onions, chopped
4 cloves of garlic, chopped
¼ fresh basil and other herbs you like
3 Tbs. olive oil
¼ tsp each of garlic salt, celery salt, oregano, fennel seed and pepper
½ tsp sea salt
4 sprigs of fresh parsley
½ Tbs. Stevia sugar blend, Splenda or 1 Tbs. of sugar
2 tsp Worcestershire sauce, Lea and Perrins - is gluten free
¼ cup white or red wine vinegar
Directions:
Turn the Ninja to Stove Top High. Put the lid on and let it heat up, then add the olive oil. Put the lid on and let it heat too. This just takes a few minutes. Add the onions, salt and dry herbs. Sauté for 5 minutes. Add tomatoes, fresh herbs and sugar. Bring to a boil. Stir in garlic, wine vinegar, Worcestershire sauce and anything else you prefer in the sauce. Reduce the heat to Stove Top Low and simmer uncovered 2 hours. Stir often.
I did put the lid on occasionally to create moisture. I wanted a smooth liquid sauce verse a chunky sauce. I added a couple ladles of the ice water I peeled the tomatoes in and the same amount of the vegetable broth I had just made. It depends how much juice your tomatoes give. Mine were kind of dry when you cut them verses a nice juicy tomato. You can immersion blend the sauce but I found the Vitamix made a super smooth sauce, which I prefer. My sauce always looks orange. Some people said adding tomato paste or sauce might make it redder. The color doesn't bother me but I will try adding one of those next time to see what happens!
****
Spaghetti Squash*, By: Cathy New, February 12, 2017 – Cross Posted in Vegetables
Hi, I am new here, but had to share. Today I experimented and made my own version of a boxed pasta dish using Spaghetti Squash. I was trying to reduce calories and keep flavor. Yummy!
Spaghetti Squash Copycat Garlic Herb "Pasta"
Ingredients:
1 large Spaghetti Squash (mine was about 5½ pounds)
1 cup water
¾ cup milk (I used almond milk unsweet)
6 wedges of The Laughing Cow Creamy Swiss Garlic & Herb
½ tsp minced garlic
1 tsp herb seasoning, (I used Pampered Chef Rosemary Herb)
Pepper - to taste
Directions:
Place 3 small cuts into outside of the squash (to release steam while cooking).
Place into the Ninja pot with 1 cup water. Turn the Ninja to Slow Cook High for 4 hours. (This would need adjustment for size of squash).
Remove from the Ninja and let cool enough to handle. Slice in half and remove center seeds. Use a fork to make strands of "spaghetti". (This was easier to do than microwave or oven versions I have done in the past. So it's my new "go to" for spaghetti squash. Love my Ninja Cooker!)
Turn the Ninja to Stove Top High and add all remaining ingredients stirring until cheese starts to melt. Add the squash and stir. Let simmer for about 5 minutes. Sprinkle with additional herbs or pepper as desired.
It is creamy, and has that yummy herb flavor, low calorie, low carb, and lower sodium than boxed pasta. Next time I may try some fresh herbs!
****
Spaghetti Squash with Spinach & Artichokes*, By: Jennifer Allen, March 14, 2016 – cross posted in Vegetables
Ingredients:
1 spaghetti squash
3 cups packed baby spinach
1 can of artichokes, drained and chopped
½ diced onion
3 cloves of garlic, minced
2 Tbs. olive oil
½ cup light sour cream
3 ounces of light cream cheese
1½ ounces grated Parmesan
1½ ounce mozzarella cheese
2 Tbs. milk
Directions:
Cut spaghetti squash in half, remove seeds, place on rack or pyramid mat face down and roast for 1 hour at 400°F. You will know squash is done when you can pierce it with a fork.
Once squash is cool enough to handle remove the flesh with a fork and set aside.
Wipe out the Ninja pot and heat oil on Stove Top Medium/Low. Sauté onions for 5 minutes, and add garlic and cook for another minute. Add sour cream, cream cheese, parmesan cheese. Stir and cook until the mixture is blended and smooth. Add spinach and artichokes and cook for a couple minutes, until spinach is wilted. Add in the spaghetti squash and mozzarella cheese and heat through cooking on Stove Top Medium/Low, about 10 minutes. Dinner is served!
(I make meals ahead of time and transfer to casserole dishes. Refrigerate or freeze for a later date. Before baking, sprinkle two tablespoons of panko breadcrumbs over the top and popped it in the regular oven to reheat at 425° for 20 minutes).
This dish is what I refer to as weight watchers friendly and based on 4 equal servings it is 7SP.
****
Spicy Wheat Pasta Dinner*, By: Tina Nordhavn-Allman, October 28, 2014, - Cross Posted in Pastas
This was so easy and yummy! I don't really measure when I'm experimenting so bear with my measurements...
Ingredients:
1 lb lean ground beef
1 box whole wheat elbow noodles
Chili powder
Cumin
Tony's creole seasoning
About 3 1/2 cups vegetable stock
About 2 handfuls of Sharp cheddar cheese
(all seasonings to taste)
Directions:
Turn Ninja on Stove Top High. Add beef and some of the seasonings
Once the beef is no longer pink, add the box of elbows, the stock and more of the seasonings.
Cook on Stove Top High with lid on until pasta is tender and juice is gone. Stir occasionally.
Add shredded cheese, turn to warm, and cover until ready to eat
WW recipe
****
Szechuan Eggplant*, By: Jennifer Allen, August 18, 2016
Weight Watchers SP - 3
Serves: 2
Ingredients:
4 cups eggplant, cut into 1" cubes
1 shallot, cut
1 clove garlic, minced
1 tsp red chili sauce
4 Tbs. soy sauce
2 tsp rice wine vinegar
2 tsp corn starch
1 tsp brown sugar
3 tsp sesame oil
1 cup water
Directions:
Turn the Ninja to Stove Top High. Heat 2 tsp of the sesame oil, when it starts to smoke, add the eggplant. Fry unit brown.
Remove the eggplant and set aside. For the sauce mix the soy sauce, vinegar, corn starch, sugar in a bowl.
Reduce the heat to Stove Top Low/Medium heat. Add 1 tsp of oil if required and fry the shallots until soft.
Add to the shallots the red chili sauce and minced garlic. Saute for a few seconds. Once the garlic and shallots are incorporated with the chili sauce, add one cup of water and the prepared sauce. Turn the Ninja to Stove Top High and stir until it starts to bubble and thicken.
Add the eggplant back into the pot and give it a stir. Enjoy.
****
Taco Spaghetti*, By: Tina Nordhavn-Allman, August 27, 2014
Ingredients:
5 oz. dried spaghetti, broken
1 lb. ground beef (or turkey)
¾ cup water
1 packet taco seasoning mix
11 oz. can whole kernel corn with peppers, drained
1 cup sliced pitted black olives
1 cup colby jack or cheddar, shredded
½ cup green salsa
4 oz. can diced green chili peppers, drained
Directions:
Cook pasta according to package directions. Drain.
Turn Ninja on Stove Top High and cook beef/turkey until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to a boil; reduce heat. Simmer uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the cheese, salsa, and green chili peppers.
Once stirred add the rest of the cheese on top and bake on Oven 300° for about 20 minutes. Then turn Ninja to buffet ready to serve.
Serve with shredded lettuce, tortilla chips, tomatoes, and sour cream, if desired.
Makes 8 servings (7 WW points per serving)
****
Vegetables*, By: Michelle Painter Williams, August 16, 2016
WW – 3pt total 1.5pt each serving
I made tonight’s veggies in the Ninja using two of its function. This serves two. Increase as needed for your family.
One small head of broccoli cut into florets
¼ of each red and white bell pepper-or any color bell pepper, chopped
¼ of a large onion sliced
Pam spray
½ Tbs. olive oil
2 Tbs. cucumber dill yogurt dip
Juice from ½ a lemon
1 Tbs. almond milk
Directions:
Using the Programmed Steamer Setting on the Ninja 4, Add 3 cups of water. Turn to the dial to 6:00. Once it beeps add the broccoli on the metal rack. When done, remove the broccoli. Pour out remaining water. Spray the Ninja pot with Pam and add ½ Tbs. olive oil. Turn to Stove Top High. Add the onions and peppers, seasoned with salt and pepper. Saute until soft. Stir the broccoli in and turn off the Ninja. Place the lid to keep it warm.
Mix together the sauce: cucumber dill yogurt dip, juice from the lemon, and almond milk. Season with salt and pepper to taste.
Plate the veggies and drizzle the sauce on top. (This sauce would be great on asparagus too! I am amazed at the uses I have found for this yogurt dip. I highly recommend it for anyone on the WW smart point system or anyone who wants flavor in their healthy diet!)
I made the chicken in my oven. I thought 8 pieces of chicken was too much for the Ninja. Plus I needed it for the veggies!
****
Weight Watchers Zero Point Soup, By: Audrey D Kline
You can customize the veggies and seasonings to what you like. Here's what I have in mine, which is currently cooking. I'll let you know how it tastes!
Ingredients:
3 boxes of Kitchen Basics unsalted beef stock
Onion, chopped
Garlic to taste
½ head of cabbage, chopped
1 lb frozen green beans
1 lb frozen mixed broccoli, cauliflower, and carrots (I added some more fresh baby carrots)
2 Tbs. tomato paste
Directions:
1. Turn Ninja to Stove Top High and add a small amount of olive oil. Sauté chopped onion and garlic.
2. Add broth, tomato paste, chopped cabbage, and other veggies.
3. Seasonings. I used garlic powder (because I didn't have garlic), oregano, Weber roasted garlic and herb, and McCormick® Perfect Pinch Cajun seasoning.
I am cooking on Slow Cook High for four hours. It can be cooked on Stove Top Low or Slow Cook Low as well.
This is a widely posted recipe for zero point WW soup. I simply varied the veggies and seasonings.
****
White Chicken Chili, By: Linda Morgan Johnson, September 19, 2014 – Cross posted in Chili
Ingredients:
1¼ lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1¼ ounce) envelope taco seasoning
1 (4½ ounce) can of chopped green chilies
1 (10¾ ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
½ cup sour cream (optional)
chopped green onion (optional)
Monterey jack cheese (optional)
Directions:
Prep Time: 5 minutes
Total Time: ½ day
1. Place chicken in your Ninja.
2. Top with beans and corn.
3. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in your Ninja.
4. Cover and cook on low for 8 to 10 hours.
5. Before serving, stir gently to break up chicken, then stir in the sour cream.
6. Serve topped with green onions and jack cheese, if desired.
This White Chicken Chili is 7+ points for 1½ cups on WW.
****
Zucchini & Turkey Bolognese*, By: Jayla Diane Pace, January 24, 2015
Ingredients:
½ Tbs. olive oil
¼ cup celery, minced
¼ cup carrots, minced
¼ cup onion, diced
4 celery stalks, sliced
1-2 cloves garlic, minced
½ lb. 99% lean ground turkey
¾ tsp. oregano
Italian seasoning, to taste
1 cup crushed tomatoes
1½ Tbs. basil, chopped
4 oz. high fiber spaghetti
Zucchini, made into noodles or sliced
Directions:
I cooked everything on Stove Top High then added the tomatoes, 2 cups of water, the noodles and zucchini. Turn to Oven setting of 350° for 15 minutes. Stir frequently. I didn't have anything to make the zucchini into noodles so I just sliced them. Tastes great!
Also, I didn't mince the carrots. I used baby carrots.
The original recipe is 430 calories for 2 cups. And 9 weight watchers points
****
These recipes have the "Point Value"
Weight Watchers
Scroll Down!! The recipes follow the last listing! Scroll down!!
* Photo and recipe provided in the photo files.
YOU WILL FIND:
14 Hour Pasta Sauce*, By: Randall McGouirk, August 21, 2018
Any Day Stuffin' Muffins*, By: Kathleen Sanden
Apple Cinnamon Steel-Cut Oatmeal (Slow Cooker), - Cross Posted in Breads, Breakfast, Muffins
Balsamic Chicken, Slow Cook*, By: Amy McLaurin Mayo
Basil Green Goddess Dressing*, By: Michelle Painter Williams, August 29, 2016
Blueberry Breakfast Cake*, By: Terri Bionda Jacobs
Boneless Pork Chops Over Red Potatoes Covered in Stewed Tomatoes*, By: Chrissy Turcotte Degan, January 8, 2017 – Cross Posted in Pork, WW & Fast and Easy
Butternut Squash Soup - Weight Watchers, By: Diane Rosa, October 23, 2016
Cheese 'n' Broccoli Topped Potato*, By: Bonnie Smith, April 30, 2016
Chicken Enchilada Soup*, By: Terri Bionda Jacobs, January 4, 2015
Chicken Stir Fry – WW*, By: Michelle Painter Williams, July 30, 2016 – Cross Posted in WW & Poultry
Chocolate Chip Banana Bread*, By: Terri Bionda Jacobs
Cilantro Lime Chicken Tostada*, By: Michelle Painter Williams, September 5, 2016
Crab Cakes*, By: Michelle Painter Williams, August 20, 2016
Creamed Pasta & Shrimp*, By: Bonnie Smith, April 5, 2019
Creamy Chicken & Quinoa*, By: Tina Nordhavn-Allman, August 26, 2014
Cuban Beans & Rice with Sweet Plantains – WW*, By: Michelle Painter Williams, August 1, 2016
Fililipino BBQ Marinade*, By: Michelle Painter Williams, August 17, 2016
Firecracker Turkey Chili*, By: Diane Rosa, September 17, 2016
Fruit Syrup*, By: Michelle Painter Williams, July 31, 2016
Gluten-free Caramelized Onion Dip*, By: Jessica Conol - Cross Posted in Appetizers, Dips
Ham-Pineapple Balls*, By: Bonnie Smith, September 2, 2015
Italian Wedding Soup*, By: Michelle Painter Williams, August 10, 2016
Low Carb Sweet & Sour Chicken, WW File, October 5, 2014, Cross Posted Low Carb
Master Mix for A Replacement of A Can of Cream Soup, By: Susan Schaeffer Perrica, October 9, 2014
Ninja Beer Chicken*, By: Novella Sterling Smith, July 30, 2014, Compliments of Cooking It YOUR Way!
Pasta, Bacon & Roasted Pepper Frittata*, By: Pat Wingerter
Picadillo*, By: Laura Ann Cullman, January 4, 2015
Polynesian Chicken*, By: Terri Bionda Jacobs - Cross Posted in Poultry
Pork Tenderloin*, By: Barbara Bonner, January 10, 2016 – Cross Posted in Lighter Fare
Potato Soup for Weight Watchers (Slow Cook), By: Gael O’Brien – Cross Posted in Soups
Pulled Pork with Bacon & Apples*, By: Barbara Bonner, June 23, 2017
Red Beans, Sausage, and Rice Soup*, By: Cindy Sparks McVay
Santa Fe Chicken (Slow Cook), By: Sarita Sarita
Sautéed Brussels Sprouts with Pancetta, By: Peggy Sanders - Cross Posted in Salads, Vegetables
Shredded Chicken Lettuce Tacos*, WW - By: Tina Nordhavn-Allman, June 27, 2014
Skinny Chicken Cordon Bleu*, By: Michelle Painter Williams, August 29, 2016
Skinny Salisbury Steak with Mushroom Gravy*, By: Terri Bionda Jacobs
Skirt Steak Taco Filling*, By: Michelle Painter Williams, August 14, 2016
Sloppy Joes - Weight Watcher’s*, By: Bonnie Smith, September 25, 2017
Spaghetti Sauce*, By: Michelle Painter Williams, September 1, 2016
Spaghetti Squash*, By: Cathy New, February 12, 2017 – Cross Posted in Vegetables
Spaghetti Squash with Spinach & Artichokes*, By: Jennifer Allen, March 14, 2016 – cross posted in Vegetables
Spicy Wheat Pasta Dinner*, By: Tina Nordhavn-Allman, October 28, 2014 Cross Posted in Pasta
Szechuan Eggplant*, By: Jennifer Allen, August 18, 2016
Taco Spaghetti*, By: Tina Nordhavn-Allman, August 27, 2014
Vegetables*, By: Michelle Painter Williams, August 16, 2016
Weight Watchers Zero Point Soup, By: Audrey D Kline
White Chicken Chili, By: Linda Morgan Johnson, September 19, 2014 – Cross posted in Chili
Zucchini & Turkey Bolognese*, By: Jayla Diane Pace, January 24, 2015
14 Hour Pasta Sauce*, By: Randall McGouirk, August 21, 2018
Ingredients:
6- (10 oz.) cans puréed tomatoes (0 pts) OR 7 lbs. fresh tomatoes
4 bell peppers, sliced & seeded (0 pts)
4 onions, sliced (0 pts)
10 pinches of salt (0 pts)
10 pinches of black pepper (0 pts)
6 Tablespoons oregano (0 pts)
6 Tablespoons basil (0 pts)
4 oz. Parmesan cheese (4 pts)
¼ Tablespoon Italian spice (0 pts)
1 whole clove garlic (0 pts)
Directions:
Sauté peppers, onions, and fresh tomatoes with garlic until cooked down. (Or use the canned puréed tomatoes.) When cooked, add to the Ninja Blender, or (blender of choice) and purée. After puréeing, pour into the Ninja pot. Add spices and whisk altogether. Turn the Ninja to Slow Cook Low for 9 hours.
You can use this over pasta and have a great meal for LOW POINTS!
****
Any Day Stuffin’Muffins*, By: Kathleen Sanden Photo
This is a recipe from a cookbook called "eat what you love everyday", which comes from Americas Test Kitchens. I have now lost 45 lbs, and whenever someone asks me how I did it I say, by cooking my own meals. This is an enhanced recipe for boxed stuffing which has 80 calories per muffin.
Here is how I did it in the Ninja.
Ingredients:
2 Tbs. butter
¾ cup onions diced
¼ cup celery diced
½ cup red pepper diced
1 tsp sage
1 tsp fennel seeds
¼ tsp black pepper
1¼ cups hot water
2 egg whites
Directions:
Melt the butter in the Ninja pot and add the onions, celery, red pepper, sage, fennel seeds, and black pepper. Cook until the onions and peppers are translucent. Add the hot water (if you use a microwave do it for two minutes) and the stuffing mix. Stir until everything is wet and remove to a bowl. Wipe out the Ninja. Let mixture cool for 5 minutes and add the egg whites. Set the ninja to 400° to pre heat. Prepare your muffin tin. I used metal muffin tin with metallic liners. Fill each muffin cup with 1/3 cup of stuffing. Use the rack that comes with the Ninja and set the muffin tin on top of it. DO NOT STEAM BAKE. Set in the Ninja for 20 minutes. I plugged the vent with foil. When they came out I put them under the broiler to get a crispy crust.
80 cal
2 WW plus points
****
Apple Cinnamon Steel-Cut Oatmeal (Slow Cook), - Cross Posted in Breads, Muffins, Pizza
Servings: 7 (¾ cup) servings
Ingredients:
2 apples, peeled, cored, cut into ½ inch pieces (2½-3 cups chopped)
1½ cups fat-free milk (or substitute non-diary alternative like almond milk)
1½ cups water
1 cup uncooked steel-cut oats
2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
1½ tablespoons butter, cut into 5-6 pieces (optional)
½ teaspoon cinnamon
1 tablespoon ground flax seed
¼ teaspoon salt
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter
Directions:
For fixing this for the 1st time, I would watch your time, since it has not been tested in a Ninja. - Aurelia
Coat inside of 3½ quart (or larger) slow cooker (Ninja) with cooking spray. Add all ingredients (except optional toppings) to slow cooker (Ninja). Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store left overs in refrigerator. Freezes well.
To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.
Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.
Nutritional Info (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers Points Plus: 4 pts
****
Balsamic Chicken (Slow Cook), By: Amy McLaurin Mayo
I fixed this the other night and there was nothing left! I didn't even get a picture. My son said he felt like we were eating in a restaurant. Very easy to throw together in the Ninja and the flavors are amazing! It's also beautiful on the plate. My husband was even impressed, lol! The recipe and nutritional values are from skinnyms.
Ingredients:
4-6 boneless, skinless, chicken breasts (about 40 ounces)
2- 14½ oz can diced tomatoes
1 medium onion thinly sliced (Not chopped)
4 garlic cloves
½ cup balsamic vinegar
1 Tbs. olive oil
1 tsp each: dried oregano, basil, and rosemary
½ tsp thyme
ground black pepper and salt to taste
Directions:
Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.
Cook on high 4 hours, serve over angel hair pasta. (The next time I fix this, I am going to Slow Cook Low for 8 hours.)
Yields 10 Cups | Serving size: 1 Cup | Calories: 190 | Previous Points: 4 | Points Plus: 4 | Fat: 6g | Saturated fat: 1 g | Trans fat: 0 g | Cholesterol: 53 mg | Sodium: 121 mg | Carbohydrate: 5 g | Fiber: 1 g | Sugar: 3 g | Protein 26 g
****
Basil Green Goddess Dressing*, By: Michelle Painter Williams, August 29, 2016
Weight Watcher Smart Points so low you won't believe it!
serving size is 2Tbs., but at .75 pt I am going for 4 Tbs. for 1.5 pt!
Ingredients:
¼ cup mayo, regular mayo!
¼ cup low fat cottage cheese
½ cup chopped scallions, about two - using green and white parts
½ cup fresh basil
1 lemon squeezed
1 garlic clove, chopped
salt and pepper to taste
1tsp anchovy paste, optional. (I didn't have any, the dressing is super without it)
Directions:
½ cup fat free plain yogurt
Put everything, except yogurt in a blender. Process until smooth, taste and season if needed. Add yogurt, blend and taste again!
****
Blueberry Breakfast Cake*, By: Terri Bionda Jacobs
2 PPV per serving for all you WW members...
Ingredients:
2 cups fresh blueberries
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ cup Smart Balance Spread, room temperature
2 teaspoons lemon zest
10 tsp Stevia
1 serving Egg Beaters (1/4 cup)
1 teaspoon vanilla extract
2 Tbs. Dry Buttermilk (I use Saco brand)
½ cup 1% milk
Direction:
1. In a small bowl, toss the blueberries with ¼ cup of flour; set aside.
2. Whisk together the remaining flour, baking powder and salt in a medium bowl and set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, lemon zest and ¾ cup plus one tablespoon of the sugar together until light and fluffy. Add the egg and vanilla and beat until combined.
4. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
5. Set Ninja to 350º and pour 3-4 cups of water in Ninja pot.
6. Spread batter into a baking dish sprayed lightly with cooking spray. Carefully place rack in pot, and place pan on rack.
7. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10-15 minutes before serving.
Servings/Yield: 16 servings
**Added comment:** Terri Bionda Jacobs
It could've used a tad more salt, maybe ½ tsp. But otherwise really good! Not super sweet, good texture.
****
Boneless Pork Chops Over Red Potatoes Covered in Stewed Tomatoes*, By: Chrissy Turcotte Degan, January 8, 2017 – Cross Posted in Pork, WW & Fast and Easy
Ingredients:
4-5 red potatoes, sliced thin
4 boneless pork chops
28 oz can stewed tomatoes
Italian seasoning, to taste
Directions:
Placed sliced potatoes on the bottom of the Ninja pot. Place pork chops on top of the potatoes. Pour the stewed tomatoes on top. Sprinkle with the Italian seasonings. Turn to the Oven setting of 350°F. Check temp of pork chops after 30-35 minutes. Enjoy!
5 point dinner on Weight watchers
****
Butternut Squash Soup - Weight Watchers, By: Diane Rosa, October 23, 2016
Zero Points
Ingredients:
8 cups fat free chicken broth
1 medium butternut squash peeled and cut into cubes
1 large onion cut into 2 inch cubes
1 apple cut into 2 inch cubes
½ tsp salt or to taste
½ tsp pepper or to taste
¼ tsp ground nutmeg or to taste
Directions:
In the Ninja pot, combine broth, squash, onion and apple. Place the lid. Turn the Ninja to Stove Top High and bring to a boil. Reduce heat to Stove Top Low/Medium. Remove the lid and simmer until squash is very tender, 10 to 15 minutes. Using a blender or processor, puree soup in batches. Be careful not to splatter the hot liquid. Season with salt, pepper and nutmeg. Yields 16 servings of ¾ cup per serving.
****
Cheese 'n' Broccoli Topped Potato*, By: Bonnie Smith, April 30, 2016
This is an old Weight Watchers recipe. It was delicious and filling!
Ingredients:
1 teaspoon margarine
¼ cup each diced onion and red bell pepper
½ teaspoon flour
½ cup skim milk
1 cup broccoli florets, blanched
2 ounces sharp Cheddar cheese, shredded (the brick style works better)
1 baking potato (6 ounces) baked and cut in half lengthwise
Directions:
Turn the Ninja to Stove Top High. Add the margarine to melt. Add the onion and pepper. Saute until tender crisp. Sprinkle with flour and stir quickly to combine. Stir constantly for 1 minute. Reduce heat to Stove Top Low and gradually stir in milk. Continue to stir and cook till mixture thickens slightly. Stir in the broccoli and cheese. Cook until the cheese is melted.
Place each potato half on a plate, cut side up, score potato pulp to make diamond pattern, give a push up from under potato. Top each potato with half of the vegetable-cheese mixture. Enjoy!
Note: If directions are followed, the per serving is: 247 calories, 14 g. protein, 12 g. fat, 24 g. carbohydrate, 325 mg calcium, 252 mg sodium, 31 mg. cholesterol and 0.3 g dietary fiber. This does NOT include the nutritional value broccoli florets.
****
Chicken Enchilada Soup*, By: Terri Bionda Jacobs, January 4, 2015
Just made another EXTREMELY successful (and simple) Skinnytaste meal in my Ninja. I think I've found my new favorite cookbook! I did add chili powder, and my hubby and daughter don't like spicy foods, so I literally only added a dab of the chiles in adobo. It added just the right amount of smokiness. I added a small dollop of plain Greek yogurt, 3 thin slices of avocado, and a sprinkle of cheddar. So good and filling! Adapted for the Ninja...
Crock Pot Chicken Enchilada Soup Skinnytastecom
Servings: 6 • Serving Size: 1 1/2 cups + cheese • Old Points: 5 pts • Points+: 7 pts
Calories: 260.9 • Fat: 6.6 g • Protein: 25.4 g • Carb: 29.9 g • Fiber: 6.7 g • Sugar: 4.1 g
Sodium: 572 mg (without salt)
Ingredients:
2 tsp olive oil
½ cup onion, chopped
3 cloves garlic, minced
3 cups low sodium fat-free chicken broth
8 oz can tomato sauce
1-2 tsp chipotle chili in adobo sauce (or more to taste)
¼ cup chopped cilantro (plus more for garnish)
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 cups frozen corn
1 tsp cumin
½ tsp dried oregano
1 tsp chili powder (my addition)
Salt and pepper to taste (Will change sodium amount)
2- 8 oz skinless chicken breasts (16 oz total), each cut into thirds
¼ cup chopped scallions, for topping
¾ cup shredded reduced fat cheddar cheese
fat free sour cream or plain Greek yogurt (optional)
Directions:
Heat Ninja to Stove Top High for about 10 minutes. Add oil to pan and brown chicken on all sides. Add onion and sauté until soft, 3-4 minutes. Add garlic and stir just until fragrant; about 30 seconds. Slowly add the chicken broth, tomato sauce, beans, diced tomatoes, cumin, chili powder (if using), oregano and chipotles in adobo sauce. Cover and turn your Ninja to Slow cook Low for 4-6 hours. (Mine was ready at 4 hours, and the chicken was perfectly fall-apart tender)
Remove chicken and set aside. Add corn to pot. While corn is heating in pot, shred chicken with two forks. Add back into the pot, adjust spices to taste. Serve in bowls and top with fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!
****
Chicken Stir Fry – WW*, By: Michelle Painter Williams, July 30, 2016 – Cross Posted in WW & Poultry
My husband and I started following the new Weight Watchers smart points program. I visited my mom and she had lost 15 lb in 2 months. I spent a week with her and she taught me how it worked.
So I have been cooking a lot but not in the Ninja every day, but I will be. It is so diet friendly. I hesitate to say diet, how about healthy cooking!
This is a stir fry I concocted from a similar recipe. Each large serving, is 7 smart points.
I made this with what I had on hand, which was ½ lb of chicken and a homemade sauce.
HERE IS THE RECIPE!
Ingredients:
1 lb boneless chicken, cut into 1 inch cubes
1 Tbs. fish sauce
2 Tbs. cornstarch, stir to coat chicken pieces
1 tbsp olive oil, divided
1 tsp garlic, minced
1 tsp ginger, minced
2 cups stir fry veggies – (I used sliced carrots, broccoli, sugar snap peas and red pepper)
1 cup fresh pineapple chunks
1/3 cup Thai sweet chili sauce, (which I didn’t have so I made a spicy sweet and sour sauce)
Cilantro leaves for garnish
Directions:
Turn the Ninja to Stove Top High. Add ½ Tbs. olive oil and heat. Sauté the garlic and ginger, for a minute or so. Stir often so it doesn’t burn. Add all of the vegetables and pineapple. Sauté for 5 minutes or longer if you don’t like crisp tender! Remove the vegetables from the Ninja and place in a bowl.
Add the last ½ Tbs. of olive oil to the Ninja. Still using Stove Top High, heat the oil and add the chicken. Sauté until lightly browning 5-7 minutes. Return the vegetables to the Ninja stir to combine and pour the sauce over all. Stir well to combine. Cook a few more minutes so the flavors meld.
This makes 4 big servings.
****
Chocolate Chip Banana Bread *, By: Terri Bionda Jacobs
Here is the chocolate chip banana bread recipe I made this morning. It's my go-to recipe. It's a "healthier" recipe to begin with, and now even more so since its steam baked! (Adapted for Ninja from BHG's "New Dieter's Cookbook", 1997)
Ingredients:
1½ cups all-purpose flour
1¼ tsp baking powder
½ tsp baking soda
1/8 tsp salt
1 egg white, slightly beaten
2 ripe bananas, mashed (about 1 cup)
¾ cup sugar
1/8 Cup Vegetable oil (you could also use applesauce)
¼ -½ cup of mini chocolate chips (Depends on how much you like, I used ½ cup because I'm a chocoholic!)
4 cups water
Nonstick Spray for loaf pan
Directions:
1. Turn Oven setting to 350ºF. Spray a loaf pan with nonstick spray.
2. In a medium mixing bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a large mixing bowl, stir together egg white, banana, sugar, and oil. Add dry mixture to banana mixture, stirring just until moistened. Stir in chocolate chips.
4. Pour batter into prepared loaf pan.
5. Pour 4 cups water in Ninja crock, place rack inside, then loaf pan on top of rack. Cover and bake 40 minutes, or until inserted toothpick comes out clean.
16 Servings
Nutritional info, per serving:
Calories-163
Fat-6g
Cholesterol-0
Sodium-92 mg
Carbs-28 g
Fiber-1 g
Protein-2 g
5 WW Points Plus per serving
****
Cilantro Lime Chicken Tostada*, By: Michelle Painter Williams, September 5, 2016
The cilantro lime chicken was purchased from Wal-Mart. It is very good. It has a lemon lime flavor, but not a strong cilantro flavor.
Each piece of chicken had just 2pt on WW smart points.
Each finished tostada is just 3.50 points
Turn the Ninja to Stove Top High. Add ½ Tbs. of olive oil for each 2 pieces of chicken. Grill each side about 6-8 minutes or until done.
For each tostada: the meat 1 piece chopped, 1/8 cup cheese (fat free and sharp cheddar mixed, drizzle of yogurt, 1 corn tortilla, lettuce, onion and tomatoes.
An easy quick meal!
****
Crab Cakes*, By: Michelle Painter Williams, August 20, 2016
WW - 1.25 pt per cake
Ingredients:
2 eggs
2 cups fresh crab meat, or leftover fish, can tuna, or salmon
1-2 carrots
2 stalks celery
1 medium onion, chopped
one slice of bread, torn in pieces
paprika, oregano, pepper, or seasonings if choice
Pam
2 tsp olive oil
Directions:
In a food processor or high power blender, pulse the bread until it becomes crumbs. Put the crumbs in a bowl. Now process the carrot, onion, celery and crab separately. You want everything in similar size small pieces. Mix the veggies and crab together. Mix in the bread crumb then beat the eggs and add them to the mixture. Stir in spices and herbs to taste. Add salt if needed. Form into small size balls. Nine were made for this recipe. Turn the Ninja to Stove Top High. Spray with Pam and also add 2 tsp olive oil. When oil is hot add four or five of the cakes, pat down to become flat. Cook five minutes per side. Add more oil if needed for the second batch.
****
Creamed Pasta & Shrimp*, By: Bonnie Smith, April 5, 2019
Ingredients:
7 ounces medium or large shrimp
1 egg
¼ cup half and half
½ ounce grated Parmesan cheese (2 tablespoons)
2 teaspoons reduced calorie margarine
1 tablespoon minced shallots
1 garlic clove, minced
1 cup hot cooked linguine or fettuccine (hot)
1 tablespoon minced fresh Italian parsley
¼ teaspoon salt
dash pepper
Directions:
Shell and devein shrimp. Set aside. In small bowl combine egg and half and half. Stir in cheese and set aside.
Turn your Ninja to Stove Top High. Heat margarine till bubbly. Add shallots and garlic. Sauté till shallots are soft. Add shrimp and cook shrimp until it just turns pink. Turn to Stove Top Low. Add the egg mixture. Stir to combine. Continue to stir until mixture thickens. Add pasta, parsley, salt and pepper. Using plastic tongs toss well until pasta is coated in sauce. Serve immediately. Serves 2
Per WW old cookbook: 314 calories, 30 grams protein, 12 grams fat, 19 grams carbohydrate
****Notes on what I did: I cooked my pasta first and left in strainer in sink. My shrimp was already precooked, so I just thawed it out. I didn’t measure as usual, lol, but continued following the directions, added the shrimp to get heated through. Before adding the pasta, I ran it under hot water to heat up again and so it wasn’t stuck together. I used some diced onion in place of the shallots.
****
Creamy Chicken & Quinoa*, By: Tina Nordhavn-Allman, August 26, 2014
Ingredients:
2 cups reduced sodium chicken broth
1 cup almond milk
1 teaspoon poultry seasoning (I used Montreal Chicken seasoning)
½ cup flour
1 cup water
1 cup uncooked quinoa, rinsed (I used a quinoa/wild rice blend I found at the grocery store, it was mostly quinoa
1 pound boneless skinless chicken breasts, cut into chunks
¼ cup shredded cheese (I used cheddar)
3 cups fresh broccoli florets (I only had frozen)
Salt and pepper to taste
Directions:
1. Turn Ninja to Stove Top High. Bring the chicken broth and ½ cup almond milk to a low boil. Whisk the other ½ cup almond milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms. Do not add to quickly because then it may form chunks. At this point turn the Ninja to Oven setting of 400° degrees.
2. Add one cup water and quinoa to the Ninja, and stir to combine. Dice the chicken and lay the chicken breasts cubes over the top of the quinoa mixture. Sprinkle with the more seasoning if you would like. Bake for 30 minutes. NOTE: after 15 minutes it was boiling like crazy so I turned the Ninja off for the rest of the process! It was starting to stick so I stirred it well.
3. While the casserole is cooking, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water to blanch it. Add to the Ninja and stir.
4. Top with the cheese and bake put the lid back on until ready to serve.
Makes 8 Servings (6 WW points per serving)
****
Cuban Beans & Rice with Sweet Plantains – WW*, By: Michelle Painter Williams, August 1, 2016
Ingredients:
1 cup quick cook brown rice
1 Tbs. olive oil
1 onion chopped
2 garlic cloves, minced
1 red bell pepper, chopped
1 tsp dried oregano
1 bay leaf
2 tomatoes chopped
1 Tbs. white vinegar
2- 15½ oz can black beans, rinsed and drained
½ tsp salt
¼ tsp pepper
¼ cup chopped fresh cilantro
Directions:
Cook rice, keep warm. I didn't use the Ninja for this but you can.
Turn the Ninja to Stove Top High. Heat the olive oil. Add onion and garlic, cook and stir for several minutes until softened. Add bell pepper, oregano and bay leaf, cook and stir for a few minutes. Stir in tomatoes and vinegar, cook a couple minutes. Add the beans, salt and pepper.
Reduce Stove Top Low. Simmer covered until mixture is soft and creamy, about 8 minutes.
*My addition to this recipe: The mixture was very dry, especially for topping the rice. To fix this I poured chicken broth into the mixture a little at a time to get the desired consistency. Because there are just the two of us, I cut the recipe in half. I used ½ cup of broth. If you fix the full recipe as stated, use a full cup, or to the consistency you desire.
* 6 smart points per 2/3 cup serving 6.5 pts. if you add 1 cup broth*
To make the plantains:
Cut 1 ripe plantain into large chunks (toss with 1 Tbs. brown sugar blend Stevia® or Splenda® if you want them sweeter). Set the Ninja to Stove Top High and melt 2/3 Tbs. butter. When butter is bubbly place plantains cut side down. Cook for several minutes until they caramelize; check for a dark brownness. Flip them over and cook until soft. Turn the temperature to Stove Top Low if it browning is too quickly. This time will vary depending on the ripeness of the plantain. It should be yellow with black spots to almost all black. Mine took 20 minutes total as it wasn't extremely ripe.
****
Fililipino BBQ Marinade*, By: Michelle Painter Williams, August 17, 2016
Ninja steamed veggies, salad with homemade Asian ginger carrot dressing and pork kabobs.
Fililipino BBQ Marinade -Weight Watcher approved!!
This marinade is good for 2.5 lb meat: pork, chicken, or beef.
pork country ribs cut in chunks for kabobs - well trimmed
6 oz clear diet soda, (I used diet lemon lime soda stream)
½ cup soy sauce, (I used gluten free)
juice of 1 lemon
2 Tbs. plus 2 tsp Truvia brown sugar blend, (you can use Splenda brown sugar blend)
6 garlic cloves, minced
red pepper flakes, optional
Directions:
Add all of the ingredients to a bowl and stir to incorporate. Put meat in Ziploc bag, (or sealed bowl) and pour marinade over all. Marinade 6-24 hours.
Points for the marinade is zero! As long as you use the diet soda, with either Truvia or Splenda.
****
Firecracker Turkey Chili*, By: Diane Rosa, September 17, 2016
Weight Watchers Firecracker Turkey Chili
Ingredients:
1 Tbs. olive oil
1 pound turkey sausage hot Italian style cut into ¾" slices, uncooked
1 large onion, chopped
2 Tbs. chili powder
1 Tbs.coriander
14½ oz canned diced tomatoes with green chilies
2- 15½ oz cans kidney beans, rinsed and drained
½ cups cilantro
sour cream (optional)
shredded cheddar cheese (optional)
Sliced scallions (optional)
Directions:
Turn the Ninja to Stove Top High.
Add oil and sausage. Cook until browned approximately 5 minutes.
Remove sausage and reserve. Add onion and cook stirring occasionally, approximately 5minutes. Turn off the Ninja. Add chili powder and coriander and stir. Add reserved sausage and any juice, beans and tomatoes, stir.
Cover. Turn to Slow Cook Low for 6 hours. Let the Ninja go to Auto Warm to hold, or turn to Buffet/Warm. Stir. Serve with cilantro, sour cream, cheese and scallions if desired.
7 smart points plus points for any optional items desired.
6 servings.
****
Fruit Syrup*, By: Michelle Painter Williams, July 31, 2016
Here is a simple fruit syrup for pancakes, crepes or stir a bit into sparkling water for a fresh fruit drink.
Ingredients:
3 cups fresh fruit – (I used 2 cups thawed strawberries and 1 cup fresh blueberries)
squeeze the juice from half a lemon
¼ cup sugar – (I used 1/8 cup Stevia sugar blend)
Directions:
Puree all in a blender.
Turn the Ninja to Stove Top High. Add the puree. Cook down for 30 minutes. Stir often and turn to low if needed.
If you want it seedless, pour through a sieve to remove the seeds.
I used it as syrup for my amazing Weight Watcher Friendly brunch.
The syrup and fresh fruit count zero points
The Hungry Jack gluten free funfetti pancakes are 3 for 7 pts
The bacon was precooked and fixed in the microwave, for 40-50 seconds. 3 slices 2 pts.
Total points 9
****
Gluten-free Caramelized Onion Dip*, By: Jessica Conol - Cross Posted in Appetizers, Dips
Serves about 16. Recipe adapted from Savour-Fare.
Prep time: About 15 minutes
Cook time: About 4 hours
Ingredients:
3 cups chopped onions
2 tablespoons butter
6 ounces (12 tablespoons) low fat cream cheese
1 cup part skim mozzarella cheese
1/3 cup soft goat cheese
4 tablespoons low fat mayonnaise
½ cup Chobani plain Greek yogurt (nonfat or 2%)
Salt and pepper
Pinch of garlic salt
Directions:
Turn your Ninja to Stove Top Medium and melt your butter. Add in your onions and heat until fragrant. Reduce the heat to Stove Top Low and cook for about 15 minutes, or until onions are caramelized. Remove onions from pot and place in a bowl. Set the Slow Cook Low and add in salt, pepper, garlic salt, mozzarella cheese, goat cheese, Chobani, mayo and low-fat cream cheese. Heat for about 2 hours, or until mixture is bubbly and gooey. Stir in caramelized onions and heat another 10 – 15 minutes. Serve warm with crackers!
Nutritional information per 2 tablespoons:
Calories: 95.6
Fat: 6 grams
Carbohydrates: 4.8
Fiber: 1 gram
Protein: 6.8
Weight Watchers Points: 3
****
Ham-Pineapple Balls*, By: Bonnie Smith, September 2, 2015
I've included servings and calories. It is an old Weight Watchers recipe.
Ingredients:
7 ounces cooked ham
1 egg
¼ cup chopped green onion
3 tablespoons plain dried bread crumbs
2 teaspoons Dijon-style mustard, divided
1/8 teaspoon Worcestershire sauce
½ cup canned pineapple chunks (no sugar added) drained, reserving juice (10 chunks-cut in half so you have 20 chunks total)
1 tablespoon packed brown sugar
1½ teaspoons each cornstarch and honey
1 teaspoon cider vinegar
Directions:
In food processor, process ham until finely chopped, add egg, scallion, bread crumbs, ½ teaspoon mustard and the Worcestershire sauce. Process until combined but not pureed!
While mixing the ham preheat your Ninja 10-15 minutes by turning to the Oven setting of 350°F. Cut each pineapple chunk in half and set aside. Divide ham mixture into 20 equal portions. Roll each portion into a ball. Press 1 pineapple chunk into each ham ball and reshape. Place in your Ninja pot and brown on all sides. Remove and place in the multipurpose pan. Place on the rack. Turn to Buffet/Warm setting to keep warm.
Measure pineapple juice and add enough water to measure ½ cup. Pour liquid into a small sauce pan. Add sugar, cornstarch, honey, vinegar and the remaining 1½ teaspoons of mustard. Stir to dissolve cornstarch. Cook on your regular stove top. (It makes a small amount, so using the Ninja would not be advisable). Stir until mixture comes to a boil. Reduce heat. Simmer until mixture thickens. Pour into a small bowl and serve as a dipping sauce for the ham balls.
Makes 4 servings of 5 each. Each serving is 158 calories.
****
Italian Wedding Soup*, By: Michelle Painter Williams, August 10, 2016
Italian wedding soup- full of veggies and weight watchers approved Also gluten free!
I made this a healthier soup buy adding beans, veggies and reducing the amount of meatballs, pasta and cheese.
Just because I started the weight watcher diet doesn't mean I threw away possible 'bad' food in the freezer. I was sick of chicken every day so I got out the frozen beef meatballs. I get them in a huge bag at Sam’s club and they are gluten free. This recipe would be healthier and have less smart points if you used turkey meatballs. I do make meatballs from scratch and when my frozen ones are gone I will do some turkey or beef/turkey mix.
Ingredients:
Pam spray - optional
½ Tbs. olive oil
½ large onion, chopped
1 tsp Italian seasoning
½ sp salt
¼ tsp pepper
18 meatballs, thawed if frozen
2/3 cup chopped green beans (I grabbed a handful and when I chopped them into 1 inch lengths I had 2/3cup)
1 carrot, peeled cut in half and sliced thin
½ zucchini, chopped
1/3 cup orzo pasta, I used gluten free orzo, you can use any smaller pasta
1 can white beans, drained and rinsed
30 oz chicken broth
2 cups water
3 cups fresh spinach
2 Tbs. parmesan cheese
Directions:
Turn the Ninja to Stove Top High, spray with Pam and add the olive oil. When the oil is hot add the onions, saute until soft 3-5 minutes. Add the seasonings, stir well. Push the onions to the side of the pot and add the meatballs to brown. After a couple minutes, stir it together. Continue browning the meatballs for 4 minutes. Add the green beans, zucchini and carrots. Saute and stir for a few minutes. Add the chicken broth and water. Put the lid on the Ninja and bring to a boil. Add the pasta, cook about ten minutes, check for tenderness based on what type of pasta you use.Stir in the spinach and heat through. Ladle into bowls with three meatballs per bowl. Sprinkle with parmesan cheese.
Serves 6
Smart points 8.25
****
Low Carb Sweet & Sour Chicken, WW File, October 5, 2014, Cross Posted Low Carb
Ingredients:
1-1½ lb boneless chicken, cut up
1 cup white onion
12 ounces diet orange soda (Diet Sunkist is my fave)
2 tablespoons soy sauce
2 tablespoons white vinegar
1 teaspoon ground ginger
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, (I leave this out and it’s just as good)
black pepper, to taste
Directions:
Turn your Ninja to Stove Top High and brown chicken and onions in the pot that has been sprayed with cooking spray.
When chicken is brown, add the remaining ingredients.
Cover and simmer for about 20 minutes until the chicken is tender and thoroughly cooked.
Uncover and reduce liquid until it makes a syrupy sauce (about 20-30 minutes- Keep an eye on it that it doesn’t burn).
4 Servings 3 Points per Serving
****
Master Mix for A Replacement of A Can of Cream Soup, By: Susan Schaeffer Perrica, October 9, 2014
Ingredients:
2 cups instant nonfat dry milk
¾ cup cornstarch
¼ cup chicken bouillon
2 Tbs. onion flakes
2 tsp Italian seasoning
Directions:
Mix all ingredients in a freezer zip-lock and shake. Equals 9 cans cream of soup. To make 1 can of soup equivalent you cook together 1/3 cup mix and ¼ cup water as it thickens you add 8-10 oz milk and heat and stir until thick and creamy.
It makes equivalent of nine cans of soup. If you follow Weight Watchers it is 2.4 points.
****
Ninja Beer Chicken*, By: Novella Sterling Smith, July 30, 2014, Compliments of Cooking It YOUR Way!
(Weight Watcher's Points 3)
Ingredients:
2 lbs Boneless Chicken
1- 12 oz Can of Beer (Any Kind )
1 tsp Salt
1 tsp Garlic Powder
1 Tbs. Oregano
½ tsp Pepper
Direction:
Brown Chicken on both sides in your Ninja using Stove Top High. Add the remaining ingredients on top of chicken. Cook on Slow Cook Low for 4- 6 hours, or until chicken is done. ENJOY!
(Weight Watcher Points 3) Super Easy & Very Yummy!
**Added comments by: Gail Wainwright - For spices I added, spicy pepper medley, fiery habanero & roasted garlic and garlic & herb.
****
Pasta, Bacon & Roasted Pepper Frittata*, By: Pat Wingerter
Ingredients:
2¼ cups fat free egg substitute
½ cup grated parmesan cheese
¼ teaspoon black pepper
1 cup frozen peas, thawed
5 slices Canadian bacon, halved, cut crosswise into matchstick
½ cup coarsely chopped roasted red pepper
4 cups cooked whole wheat spaghetti
½ cup shredded part skim mozzarella cheese
Directions:
Whisk together egg substitute, parmesan, and black pepper in bowl. Stir in peas, bacon, and peppers. Add spaghetti, stirring to combine.
Generously spray inside of the crock with non stick spray. Pour in egg mixture, making sure pasta is submerged. Sprinkle mozzarella over egg mixture, leaving 1-inch border all around frittata. Cook for 1½ to 2 hours on Slow Cook High. (I cooked it for 1½ hrs).
For weight watchers, ¼ of the frittata is 6 points. ENJOY!!
****
Picadillo*, By: Laura Ann Cullman, January 4, 2015
Servings: 11 • Size: ½ cup • Old Points: 4 pts • Weight Watchers Points+: 4 pts
Calories: 170 • Fat: 7 g • Protein: 22.5 g • Carb: 4.5 g • Fiber: 1 g • Sugar: 1.5 g
Sodium: 237 mg (without the salt)
Ok here's the finished product! Pretty delicious and a nice light meal.
Here's how I did it with the Ninja (which I looooove!):
Ingredients:
2½ lbs 93% lean ground beef
1 cup minced onion
1 cup diced red bell peppers
3 cloves garlic, minced
¼ cup minced cilantro
1 small tomato, diced
8 oz can tomato sauce
¼ cup alcaparrado (manzanilla olives, pimientos, capers) or green olives
1½ tsp ground cumin
¼ tsp garlic powder
2 bay leaves
kosher salt and fresh pepper, to taste
Directions:
Cook lean ground beef on the Stove Top High. Drain fat and then add onions and bell peppers. Once it is all cooked, turn off Ninja and add all the spices and other ingredients the recipe calls for. Then turn your Ninja to Slow Cook. You can do it on Low or High but I did it on high and found it to be done in 3 hours. (A little water was left that didn't get evaporated but probably would have if I had let it cook the full 4 hours as recommended). I was in a hurry to eat it and it was delicious! Again here is the link to the original recipe!
****
Polynesian Chicken*, By: Terri Bionda Jacobs - Cross Posted in Poultry
Ingredients:
4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 2" cubes
2 tsp chili seasoning (from packet or homemade)
1 (20 ounce) can pineapple chunks in natural juice
2 tablespoons lite soy sauce
2 cloves garlic, minced
2 teaspoons freshly grated ginger
⅓ cup honey
1 red bell pepper, cored and seeded, sliced into 1" strips
2 tablespoons cornstarch
Directions:
1. Turn Ninja to Stove Top High. Season chicken with salt, pepper, and chili seasoning; sear chicken.
2. Pour juice from canned pineapple chunks into a small mixing bowl. Add Liquid Aminos or soy sauce, garlic, ginger and honey, whisk to combine.
3. Pour juice mixture on top of chicken, add pineapple chunks. Cook on Slow Cook Low for 2 hours.
4. Add bell peppers the last 15 minutes of cook time. If sauce is too thin, remove ¼ cup of liquid and mix in corn starch until dissolved. Add back to pot and stir.
5. Serve chicken over a bed of quinoa or brown rice.
**Added comment by: Terri Bionda Jacobs
Ladies, this was great! I served over brown rice. I will say, it was a little overcooked, though. I should've taken into account the Ninja cooks faster than other slow cookers. I'm learning! I would say 2 hours on low is enough, but make sure to check the temp of the chicken with a thermometer. Otherwise, it was a hit with my 4-year old daughter, and my picky husband who doesn't like soy sauce! I used pineapple slices just because it's what I had on hand. It also looked nicer, I thought. ****NOTE: Do NOT substitute 2 tsp of ground ginger for the fresh! (I almost did and caught myself) If using powdered ginger, use only ½ tsp total.**** ALSO!!!! It was dee-lish! I even set the pineapple slices up against the side during cooking to brown them a little. Oh my, so good.
Nutritional notes
Yields: 6 | Serving Size: 1 Cup | Calories: 255 | Previous Points: 5 | Points Plus: 7 | Total Fat: 7 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 24 mg | Sodium: 468 mg | Carbohydrates: 31 g | Dietary fiber: 2 g | Sugars: 16 g | Protein:18 g
****
Pork Tenderloin*, By: Barbara Bonner, January 10, 2016 – Cross Posted in Lighter Fare
Ingredients:
1- 1 l pork tenderloin - trimmed
¼ tsp coarsely ground black pepper
¼ tsp salt
Cooking spray
1 cup cola
¼ cup bourbon
2½ Tbs. Dijon mustard
4 slices Chicago style Italian bread, lightly toasted
Directions:
1) Sprinkle pork with salt and pepper; coat pork with cooking spray. Turn to Stove Top Medium/High. Add pork to the pot; cook 4 minutes or until browned on one side.
2) Reduce heat to Stove Top Low; turn pork over. Cover and cook 17 minutes or until a thermometer registers 145 degrees. Remove pork from pan. Cover and let stand 5 minutes.
3) While pork stands, increase heat to medium high; add cola and bourbon to pan. Bring to boil; cook until reduced to ¼ cup, about 7 minutes
4) Cut pork into thin slices. Spread mustard over 1 side of each break slice; top each with pork slices and sauce. Serve immediately.
Serves 4 - one open face sandwich.
6 smart points per serving
****
Potato Soup for Weight Watchers (Slow Cook), By: Gael O’Brien – Cross Posted in Soups
Only 2 Points per cup, easy, and very filling!
Makes 8-10 cup servings
WW Pts+: 3.5 per cup
Ingredients:
1 26-30 ounce bag frozen hash browns (plain)
2- 14 ounce cans non-fat chicken broth
1- 10 ¾ can 98% fat free cream of chicken soup
¼ cup chopped onion
¼ tsp pepper
1- 8 ounce package low fat (1/3 less fat) cream cheese
1 cup fat free milk
Directions:
Add first 5 ingredients to Ninja and cook on Slow Cook High for an hour
Stir and then turn to Slow Cook Low for another hour.
Add cream cheese, and cook another ½ hour or until cheese can be stirred into mixture.
Add milk and cook 10-15 minutes longer.
Optional: Garnish with chopped green onion and bacon bits. (Add 1 pt for garnish)
Variation: Use frozen Country potatoes or Potatoes O'Brien in place of the hash browns.
****
Pulled Pork with Bacon & Apples*, By: Barbara Bonner, June 23, 2017
Ingredients:
4 slices center cut bacon, chopped
1 medium apple, peeled and chopped
1 ½ cups onion, chopped
1 1/2 cups ketchup
1/3 cup Worcestershire sauce
3 Tbs. packed brown sugar
3 Tbs. cider vinegar
2 lbs. trimmed pork tenderloin
Directions:
Turn the Ninja to Stove Top High. Cook the bacon until crisp. Remove the bacon, to crumble. Leave the bacon drippings in the pot.
Place all the ingredients in cooker including bacon. Turn the Ninja to Slow Cook Low for 8 hours, or you can use Slow Cook High for 4 hours. Remove pork and shred. Enjoy
5 smart points in Weight Watchers.
****
Red Beans, Sausage, and Rice Soup*, By: Cindy Sparks McVay
Ingredients:
1 clove minced garlic
1 med red onion chopped
1 rib of celery chopped
1 green pepper
15 oz canned kidney beans, drained and rinsed
14½ oz diced tomatoes
9 oz cooked chicken andouille sausage cut into bite sized pieces
¼ tsp dried thyme
¼ tsp black pepper
¼ tsp Cajun seasoning (optional)
6 cups fat free chicken broth
1 cup uncooked rice - converted variety (I used two cups cooked brown rice and added at the end)
Brown celery, onion and sausage on Stove Top High until onions are translucent and sausage starts to brown.
Add bell pepper, beans, and tomatoes, (with juices). Add thyme, pepper and Cajun seasoning (if using). Stir well.
Add broth and rice (if uncooked) stir again. Slow Cook High 4 hours. (If rice was pre cooked - add the last 15-20 minutes.)
Serves 8. Weight watchers points = 5
****
Santa Fe Chicken (Slow Cook), By: Sarita Sarita - Cross Posted in Casseroles, Pasta, Rice
Taken from Skinnytaste.com
Servings: 8 servings Size: 1 cup Old Points: 3 pts Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
Ingredients:
24 oz (1½) lbs chicken breast
14¼ oz can diced tomatoes with mild green chilies
15 oz can black beans, drained
8 oz frozen corn
¼ cup chopped fresh cilantro
14¼ oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste
Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the Ninja crock. Season chicken breast with salt and lay on top.
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.
*****
Sautéed Brussels Sprouts with Pancetta, By: Peggy Sanders - Cross Posted in Salads, Vegetables
Ingredients:
2 oz pancetta, minced
2 lb brussels sprouts (weight after outer leaves and stems removed)
1½ Tbs. extra virgin olive oil
4 cloves garlic, minced or sliced thin
kosher salt and fresh ground pepper
Ninja:
With a large sharp knife, finely shred the brussels sprouts after thoroughly washing.
I added sliced chicken sausage. Cooked it on stovetop med for 20 minutes or so.
I use bacon in place of the pancetta, and of course cook everything in the bacon grease. It's about the only way I cook them anymore.
Servings: 14 • Size: about ½ cup (not packed) • Old Points: 1 pt • Points+: 1 pts
Calories: 56.2 • Fat: 2.8 g • Carbs: 6.1 • Fiber: 2.5 • Protein: 2.2 g
*****
Shredded Chicken Lettuce Tacos*, WW - By: Tina Nordhavn-Allman, June 27, 2014
I put about a pound of chicken in the Ninja with taco seasoning on Slow Cook Low for 6 hours then shredded it up and added more seasoning and a little water! Made some rice, added cheese, light sour cream and olives!
****
Skinny Chicken Cordon Bleu*, By: Michelle Painter Williams, August 29, 2016
WW Smart Points 5pt per piece of chicken
Ingredients:
4 chicken breast – 4 oz each, pounded thin
salt and pepper to taste
¼ cup flour, reserve 1 tsp, I used gluten free flour
½ tsp butter
1½ tsp olive oil, divided
2/3 cup chicken broth, I usually have homemade but not today. I made chicken broth using Tones chicken base.
1Tbs. lemon juice
½ Tbs. dijon mustard
4 thin ham slices, 3 oz total
4 slices ultra thin swiss cheese - I used Sargento ultra thin
fresh chopped parsley
Directions:
Season chicken with salt and pepper. Put flour in a shallow dish. Dredge the chicken In the flour.
In a small bowl combine chicken broth, lemon juice, dijon and 1tsp of the flour. Whisk until smooth.
Turn the Ninja to Stove Top High. Add the butter and ½ tsp of oil. Put the lid on the Ninja to heat the oil faster. Add a couple pieces of chicken at a time. Cook for 3-4 minutes a side, until they are lightly golden. Remove to a plate and cook the rest of the chicken. Add more oil as needed. (I added it when I flipped the chicken over and when adding new chicken pieces).
When you are done cooking the chicken, add the broth mixture to the Ninja pot. Whisk and scrape up any browned bits in the pot. Bring it to a boil, then turn the Ninja to Stove Top Low. Cook until it reduces and thickens, should take a few minutes. Put all the chicken back in the Ninja and let it cook a few minutes on each side. Top each piece of chicken with a slice of ham and swiss cheese and sprinkle with chopped parsley. Put the lid on the Ninja and cook until cheese is melted.
This was such tender delicious chicken. It was hard not to eat more than one piece!
****
Skinny Salisbury Steak with Mushroom Gravy, By: Terri Bionda Jacobs
Good evening, Ninja friends! Tonight I made a family favorite, "Skinny" Salisbury Steak with Mushroom Gravy, and it was super yummy! First time I made it in the Ninja, never again on the stove top! Here's the recipe with calculated WW points. I've made this with all turkey, and it still turns out great. I also halved this recipe because there are only 3 of us
Ingredients:
1½ teaspoons oil
¾ cup onions, minced
1 lb. 93% lean ground beef
1 lb. 93% lean ground turkey
½ cup dry breadcrumbs
1 large egg
1 large egg white
2 cups beef broth
¼ teaspoon salt
⅛ teaspoon ground black pepper, to taste
8 ounces sliced mushrooms
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 teaspoon red wine vinegar
2 teaspoons Worcestershire sauce, to taste
½ teaspoon mustard powder
¼ cup water
chopped parsley for garnish (optional)
Servings/Yield: Servings: -- 8 patties
Directions:
1. Sauté onions in oil over Stove Top Medium heat until golden brown, about 5 minutes. Transfer other half to a small plate or bowl.
2. In a large bowl, combine half of the sautéed onions, ground beef, ground turkey, bread crumbs, egg, egg white, ¼ cup beef broth, salt and black pepper.
3. Shape into 8 oval patties.
4. Turn Ninja to Stove Top High heat, place patties in pot and brown on both sides. Set aside.
5. Add mushrooms to the crock, season with salt and pepper and sauté 2-3 minutes. (Add a little oil if needed.)
6. In a small bowl, blend flour and remaining broth until smooth. Mix in remaining onions, tomato paste, vinegar, water, Worcestershire sauce and mustard powder.
7. Return patties to the skillet with the mushrooms.
8. Pour flour and broth mixture over meat and mushrooms in crock.
9. Cover and cook on Stove Top Low heat for 20 minutes, stirring occasionally. Serve over Skinny Garlic Mashed Potatoes with a vegetable on the side. Add a little more water if needed.
Source: Skinnytaste.com
Notes
Add a little cornstarch at the end if sauce is too thin.
Servings: 8 • Size: 1 patty w/ mushroom gravy •
WW Old Points: 4 • Points+: 6 pts
Calories: 247.5 • Fat: 11 g • Protein: 27 g • Carb: 10.5 g • Fiber: 1 g • Sugar: 2.5 g • Sodium: 357.5 mg (without salt)
****
Skirt Steak Taco Filling*, By: Michelle Painter Williams, August 14, 2016
Weight Watcher smart points 6 for 4 oz., gluten free too
Ingredients:
1½ lb skirt steak - serves 5-6
3 Tbs. taco seasoning - I used McCormick’s gluten free. It was about half a package. If you use more than 2 lb of meat use more seasoning.
½ Tbs. True Lime brand cilantro, lime, garlic seasoning - if you can't find this product - I got it on Amazon -, you can use garlic powder and dried cilantro, and a squeeze of lime - or leave out
1 cup beef broth, divided
seasoned salt, garlic salt and pepper to taste
1 medium onion, chopped
Jalapeno, chopped- I used two slices from a jar - Hubby can't have spicy food so I use just a little. But you can add fresh, jarred whatever you like.
Directions:
Combine the seasonings. Score the skirt steak in opposite directions on each side. Rub the seasonings on each side of the skirt steak.
Set the Ninja to Slow Cook Low.
Add the meat to the Ninja pot. Top with onions, jalapenos and ½ cup of the beef broth. Cook for 5-7 hours. (Depending how thick, you can check for doneness at 5 hours). Remove the meat and shred with two forks. Put back in the Ninja and turn to Buffet/Warm setting. Add seasoned salt, garlic salt and pepper to taste to the remaining beef broth. Pour over the meat and stir.
*Before the diet I would pan fry the tortillas in oil and give them the taco shape. This time I drizzled a tiny bit of olive oil on each tortilla, stacked them on top of each other to spread the oil on tops and bottoms*.
Rub the oil with your hands to cover the tortilla completely. Sprinkle seasoned salt on one side. Bake in the oven at 350°F, for five minutes. Turn and bake 4-5 more minutes. They were nice and crispy, and not dry at all.
****
Sloppy Joes - Weight Watcher’s*, By: Bonnie Smith, September 25, 2017
Ingredients:
1 teaspoon margarine
¼ cup onion, diced
¼ cup red or green bell pepper, diced
½ garlic clove, minced
¼ pound cooked ground beef, crumbled – or turkey
¼ cup canned Italian tomatoes pureed and strained (discard seeds)
1 tablespoon ketchup
1 ½ teaspoon Worcestershire sauce
½ teaspoon chili powder
1/8 teaspoon powdered mustard
2 pita breads (1 ounce each) cut in half to form pocket
Directions:
Turn the Ninja to Stove Top High. Melt the margarine. Add the onion, bell pepper and garlic. Sauté for about 2-3 minutes. I used a package of ground turkey that wasn’t cooked and then added that and cooked through. Next, I added the remaining ingredients minus the pita breads and cooked on Stove Top Low until heated through. I turned to Buffet/Warm until serving time. (For the tomatoes though I used some frozen pureed tomatoes I had from my garden.) Delicious!
The original directions:
Heat margarine over high heat until bubbly and hot, add onion, bell pepper and garlic. Sauté until tender add ground beef, tomatoes, ketchup, Worcestershire sauce, chili powder and mustard. Mix well. Reduce heat to low and cook, stirring frequently till heated through. Fill each pita with beef mixture.
Serves 2
259 calories, 18 g. protein, 10 g. fat, 25 g. carbohydrate, 32 mg. calcium; 438 mg. sodium and 50 mg cholesterol.
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Spaghetti Sauce*, By: Michelle Painter Williams, September 1, 2016
Homemade Spaghetti Sauce, gluten free and Weight Watcher friendly! 1pt per serving
4 lb fresh tomatoes (skins removed) you could also use canned tomatoes
2 medium onions, chopped
4 cloves of garlic, chopped
¼ fresh basil and other herbs you like
3 Tbs. olive oil
¼ tsp each of garlic salt, celery salt, oregano, fennel seed and pepper
½ tsp sea salt
4 sprigs of fresh parsley
½ Tbs. Stevia sugar blend, Splenda or 1 Tbs. of sugar
2 tsp Worcestershire sauce, Lea and Perrins - is gluten free
¼ cup white or red wine vinegar
Directions:
Turn the Ninja to Stove Top High. Put the lid on and let it heat up, then add the olive oil. Put the lid on and let it heat too. This just takes a few minutes. Add the onions, salt and dry herbs. Sauté for 5 minutes. Add tomatoes, fresh herbs and sugar. Bring to a boil. Stir in garlic, wine vinegar, Worcestershire sauce and anything else you prefer in the sauce. Reduce the heat to Stove Top Low and simmer uncovered 2 hours. Stir often.
I did put the lid on occasionally to create moisture. I wanted a smooth liquid sauce verse a chunky sauce. I added a couple ladles of the ice water I peeled the tomatoes in and the same amount of the vegetable broth I had just made. It depends how much juice your tomatoes give. Mine were kind of dry when you cut them verses a nice juicy tomato. You can immersion blend the sauce but I found the Vitamix made a super smooth sauce, which I prefer. My sauce always looks orange. Some people said adding tomato paste or sauce might make it redder. The color doesn't bother me but I will try adding one of those next time to see what happens!
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Spaghetti Squash*, By: Cathy New, February 12, 2017 – Cross Posted in Vegetables
Hi, I am new here, but had to share. Today I experimented and made my own version of a boxed pasta dish using Spaghetti Squash. I was trying to reduce calories and keep flavor. Yummy!
Spaghetti Squash Copycat Garlic Herb "Pasta"
Ingredients:
1 large Spaghetti Squash (mine was about 5½ pounds)
1 cup water
¾ cup milk (I used almond milk unsweet)
6 wedges of The Laughing Cow Creamy Swiss Garlic & Herb
½ tsp minced garlic
1 tsp herb seasoning, (I used Pampered Chef Rosemary Herb)
Pepper - to taste
Directions:
Place 3 small cuts into outside of the squash (to release steam while cooking).
Place into the Ninja pot with 1 cup water. Turn the Ninja to Slow Cook High for 4 hours. (This would need adjustment for size of squash).
Remove from the Ninja and let cool enough to handle. Slice in half and remove center seeds. Use a fork to make strands of "spaghetti". (This was easier to do than microwave or oven versions I have done in the past. So it's my new "go to" for spaghetti squash. Love my Ninja Cooker!)
Turn the Ninja to Stove Top High and add all remaining ingredients stirring until cheese starts to melt. Add the squash and stir. Let simmer for about 5 minutes. Sprinkle with additional herbs or pepper as desired.
It is creamy, and has that yummy herb flavor, low calorie, low carb, and lower sodium than boxed pasta. Next time I may try some fresh herbs!
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Spaghetti Squash with Spinach & Artichokes*, By: Jennifer Allen, March 14, 2016 – cross posted in Vegetables
Ingredients:
1 spaghetti squash
3 cups packed baby spinach
1 can of artichokes, drained and chopped
½ diced onion
3 cloves of garlic, minced
2 Tbs. olive oil
½ cup light sour cream
3 ounces of light cream cheese
1½ ounces grated Parmesan
1½ ounce mozzarella cheese
2 Tbs. milk
Directions:
Cut spaghetti squash in half, remove seeds, place on rack or pyramid mat face down and roast for 1 hour at 400°F. You will know squash is done when you can pierce it with a fork.
Once squash is cool enough to handle remove the flesh with a fork and set aside.
Wipe out the Ninja pot and heat oil on Stove Top Medium/Low. Sauté onions for 5 minutes, and add garlic and cook for another minute. Add sour cream, cream cheese, parmesan cheese. Stir and cook until the mixture is blended and smooth. Add spinach and artichokes and cook for a couple minutes, until spinach is wilted. Add in the spaghetti squash and mozzarella cheese and heat through cooking on Stove Top Medium/Low, about 10 minutes. Dinner is served!
(I make meals ahead of time and transfer to casserole dishes. Refrigerate or freeze for a later date. Before baking, sprinkle two tablespoons of panko breadcrumbs over the top and popped it in the regular oven to reheat at 425° for 20 minutes).
This dish is what I refer to as weight watchers friendly and based on 4 equal servings it is 7SP.
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Spicy Wheat Pasta Dinner*, By: Tina Nordhavn-Allman, October 28, 2014, - Cross Posted in Pastas
This was so easy and yummy! I don't really measure when I'm experimenting so bear with my measurements...
Ingredients:
1 lb lean ground beef
1 box whole wheat elbow noodles
Chili powder
Cumin
Tony's creole seasoning
About 3 1/2 cups vegetable stock
About 2 handfuls of Sharp cheddar cheese
(all seasonings to taste)
Directions:
Turn Ninja on Stove Top High. Add beef and some of the seasonings
Once the beef is no longer pink, add the box of elbows, the stock and more of the seasonings.
Cook on Stove Top High with lid on until pasta is tender and juice is gone. Stir occasionally.
Add shredded cheese, turn to warm, and cover until ready to eat
WW recipe
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Szechuan Eggplant*, By: Jennifer Allen, August 18, 2016
Weight Watchers SP - 3
Serves: 2
Ingredients:
4 cups eggplant, cut into 1" cubes
1 shallot, cut
1 clove garlic, minced
1 tsp red chili sauce
4 Tbs. soy sauce
2 tsp rice wine vinegar
2 tsp corn starch
1 tsp brown sugar
3 tsp sesame oil
1 cup water
Directions:
Turn the Ninja to Stove Top High. Heat 2 tsp of the sesame oil, when it starts to smoke, add the eggplant. Fry unit brown.
Remove the eggplant and set aside. For the sauce mix the soy sauce, vinegar, corn starch, sugar in a bowl.
Reduce the heat to Stove Top Low/Medium heat. Add 1 tsp of oil if required and fry the shallots until soft.
Add to the shallots the red chili sauce and minced garlic. Saute for a few seconds. Once the garlic and shallots are incorporated with the chili sauce, add one cup of water and the prepared sauce. Turn the Ninja to Stove Top High and stir until it starts to bubble and thicken.
Add the eggplant back into the pot and give it a stir. Enjoy.
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Taco Spaghetti*, By: Tina Nordhavn-Allman, August 27, 2014
Ingredients:
5 oz. dried spaghetti, broken
1 lb. ground beef (or turkey)
¾ cup water
1 packet taco seasoning mix
11 oz. can whole kernel corn with peppers, drained
1 cup sliced pitted black olives
1 cup colby jack or cheddar, shredded
½ cup green salsa
4 oz. can diced green chili peppers, drained
Directions:
Cook pasta according to package directions. Drain.
Turn Ninja on Stove Top High and cook beef/turkey until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to a boil; reduce heat. Simmer uncovered for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the cheese, salsa, and green chili peppers.
Once stirred add the rest of the cheese on top and bake on Oven 300° for about 20 minutes. Then turn Ninja to buffet ready to serve.
Serve with shredded lettuce, tortilla chips, tomatoes, and sour cream, if desired.
Makes 8 servings (7 WW points per serving)
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Vegetables*, By: Michelle Painter Williams, August 16, 2016
WW – 3pt total 1.5pt each serving
I made tonight’s veggies in the Ninja using two of its function. This serves two. Increase as needed for your family.
One small head of broccoli cut into florets
¼ of each red and white bell pepper-or any color bell pepper, chopped
¼ of a large onion sliced
Pam spray
½ Tbs. olive oil
2 Tbs. cucumber dill yogurt dip
Juice from ½ a lemon
1 Tbs. almond milk
Directions:
Using the Programmed Steamer Setting on the Ninja 4, Add 3 cups of water. Turn to the dial to 6:00. Once it beeps add the broccoli on the metal rack. When done, remove the broccoli. Pour out remaining water. Spray the Ninja pot with Pam and add ½ Tbs. olive oil. Turn to Stove Top High. Add the onions and peppers, seasoned with salt and pepper. Saute until soft. Stir the broccoli in and turn off the Ninja. Place the lid to keep it warm.
Mix together the sauce: cucumber dill yogurt dip, juice from the lemon, and almond milk. Season with salt and pepper to taste.
Plate the veggies and drizzle the sauce on top. (This sauce would be great on asparagus too! I am amazed at the uses I have found for this yogurt dip. I highly recommend it for anyone on the WW smart point system or anyone who wants flavor in their healthy diet!)
I made the chicken in my oven. I thought 8 pieces of chicken was too much for the Ninja. Plus I needed it for the veggies!
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Weight Watchers Zero Point Soup, By: Audrey D Kline
You can customize the veggies and seasonings to what you like. Here's what I have in mine, which is currently cooking. I'll let you know how it tastes!
Ingredients:
3 boxes of Kitchen Basics unsalted beef stock
Onion, chopped
Garlic to taste
½ head of cabbage, chopped
1 lb frozen green beans
1 lb frozen mixed broccoli, cauliflower, and carrots (I added some more fresh baby carrots)
2 Tbs. tomato paste
Directions:
1. Turn Ninja to Stove Top High and add a small amount of olive oil. Sauté chopped onion and garlic.
2. Add broth, tomato paste, chopped cabbage, and other veggies.
3. Seasonings. I used garlic powder (because I didn't have garlic), oregano, Weber roasted garlic and herb, and McCormick® Perfect Pinch Cajun seasoning.
I am cooking on Slow Cook High for four hours. It can be cooked on Stove Top Low or Slow Cook Low as well.
This is a widely posted recipe for zero point WW soup. I simply varied the veggies and seasonings.
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White Chicken Chili, By: Linda Morgan Johnson, September 19, 2014 – Cross posted in Chili
Ingredients:
1¼ lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1¼ ounce) envelope taco seasoning
1 (4½ ounce) can of chopped green chilies
1 (10¾ ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
½ cup sour cream (optional)
chopped green onion (optional)
Monterey jack cheese (optional)
Directions:
Prep Time: 5 minutes
Total Time: ½ day
1. Place chicken in your Ninja.
2. Top with beans and corn.
3. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in your Ninja.
4. Cover and cook on low for 8 to 10 hours.
5. Before serving, stir gently to break up chicken, then stir in the sour cream.
6. Serve topped with green onions and jack cheese, if desired.
This White Chicken Chili is 7+ points for 1½ cups on WW.
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Zucchini & Turkey Bolognese*, By: Jayla Diane Pace, January 24, 2015
Ingredients:
½ Tbs. olive oil
¼ cup celery, minced
¼ cup carrots, minced
¼ cup onion, diced
4 celery stalks, sliced
1-2 cloves garlic, minced
½ lb. 99% lean ground turkey
¾ tsp. oregano
Italian seasoning, to taste
1 cup crushed tomatoes
1½ Tbs. basil, chopped
4 oz. high fiber spaghetti
Zucchini, made into noodles or sliced
Directions:
I cooked everything on Stove Top High then added the tomatoes, 2 cups of water, the noodles and zucchini. Turn to Oven setting of 350° for 15 minutes. Stir frequently. I didn't have anything to make the zucchini into noodles so I just sliced them. Tastes great!
Also, I didn't mince the carrots. I used baby carrots.
The original recipe is 430 calories for 2 cups. And 9 weight watchers points
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